NEW! Whole-Kernel Rye Flour

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NEW! Whole-Kernel Rye Flour

5.00

Rye has been used by artisan and home bakers for centuries, and is now experiencing a renaissance, thanks to the excellent flavors of heirloom and hybrid varieties, such as the Brasetto pictured here in our fields in early June. Brasetto is a hybrid developed by the German breeder KWS to have excellent nutty flavors and a high yield.

Rye is a much softer grain than wheat and we mill it into a beautiful grayish-blue flour that’s fluffy and velvety smooth (1.5 pound retail pkg). European bakers like to make a 100% rye loaf that is dense and delicious and keeps well. Our bakers love to add rye to a wheat loaf to boost its flavor and moisture. You can experiment with the percentage of rye flour until you get a loaf that matches your desired density and taste.

Our whole-kernel rye flour delivers not only a rich, hearty taste, but enormous health benefits. Just 1/2 cup of rye flour provides 1/3 of your recommended daily fiber. Rye is also high in protein and the important B vitamins, as well as crucial minerals such as potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, and boron.

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