WHOLE GRAIN RYE FLOUR
Rye is a hearty cereal grain used extensively in the baking of northern and eastern Europe. Use it on its own for a dense, flavorful sourdough, or blend with our AP or Bread flours for cookies, pastries, pizza dough, and breads.
WHY STONE GROUND?
Our flour is produced simply by grinding grain between two stones, a technique that is centuries old. Stone milling maintains the grain’s integrity to produce flour that is more fresh, flavorful and nutritious.
Best within 3 months – refrigerate or freeze for longer storage.