Whole Rye — Fresh-Milled Whole Grain Flour

Whole rye flour has a deep, earthy flavor and is widely used by serious bakers to build stronger fermentation and more complex bread.

Fresh milling keeps the natural oils and aroma of the grain intact, producing rye flour that is far more vibrant than typical store-bought rye.

It’s excellent for rye breads, sourdough starters, and adding depth to mixed-grain loaves.

Best for:
• Rye breads
• Sourdough starters
• Mixed grain loaves
• Crackers and dense breads

Storage:
Best used within 7 days for peak freshness. For longer storage, refrigerate or freeze.

Size:
2 lb bag