Rye is a hearty cereal grain used extensively in the baking of northern and eastern Europe. Use Whole Grain Rye on its own for a dense, flavorful sourdough, or blend with our All Purpose or Bread flours for cookies, pastries, pizza dough, and breads. Light Rye flour is less tannic than its Whole Grain counterpart, making it perfect for fine pastries like pie crusts and cookies. 

Organic Rymin Rye Grown by Otter Creek Farm 

Bolted flour is sifted through a fine mesh screen to remove a portion of the bran, while retaining the nutritious germ and energy dense endosperm. Remaining bran particles are full of fiber and produce a light cream colored flour.

Whole Grain flour contains 100% of the grain - the nutrient dense germ, starch filled endosperm, and fiber rich bran.

Berries are the unmilled grain seed. These are excellent for home milling, sprouting, or cooking as whole grains like rice. Store berries below 40 degrees for freshness and pest prevention.

Protein Content 9.5%
Falling Number 241

All of our flours are stone milled which preserves the rich flavor and nutritional value of the grain. Best within 6 months - refrigerate or freeze for longer storage.