At a glance
Tastes: Earthy, deep and slightly sour.
Best for
- Rye sourdough
- Crackers
- Blended wheat bread
- Sourdough starter
About rye
Rye is a hardy cereal grass grown in cold climates. It forms little gluten, so rye bread is dense and moist, held together by the grain's natural gums rather than by gluten.
Rye loves a sourdough starter, whose acidity helps rye dough set properly.
How to use it
Blend it with wheat
Replace 10 to 30 percent of the wheat flour in a bread recipe with rye for flavor without losing much rise.
Expect a sticky dough
High rye dough feels like paste and does not knead like wheat. Mix it, shape it with wet hands, and bake it in a pan.
Wait before slicing
Rye bread finishes setting as it cools. Let a high rye loaf rest at least a few hours, ideally overnight, before cutting.
Rye recipes
Recipes for rye are on the way. In the meantime, ask us in the store what we have been baking with it.
In the store
- Organic Rye Wheat Berries$2.39/lb
Why fresh-milled
The whole grain, nothing taken out
A wheat berry has three parts: the bran, the germ and the starchy endosperm. White flour is milled to keep only the endosperm. Fresh-milled flour keeps all three, with the fiber, vitamins and oils that come with them.
Flavor you can taste
The oils in the germ carry much of a grain's flavor and begin to fade once it is milled. Many bakers find flour used soon after milling tastes sweeter and nuttier.
Berries keep, flour does not
Whole berries stored dry and sealed keep for years. Fresh flour is best used within a few days at room temperature, or kept in the fridge or freezer for a few months.
Our grains come from Grand Teton Ancient Grains, a family farm and mill in Teton, Idaho. They grow certified organic, use no herbicides or pesticides on their crops, and test their grains to make sure they are free of glyphosate.