Rye berries can be used as a farro-type whole grain – try it with any of our wheat berry recipes.

Here’s a report from one of our customers about our first rye flour:

“And the verdict is: Delicious! I made a batch of sourdough rye bread this week (just rye flour, water, and salt), and it came out very, very nice. The fact that this is stone ground grain makes a big difference in flavor and texture over the commercial variety. Also, it’s easy to tell that it is fresh. The flour is a very good coarseness for bread, too. The bread rose very nicely, too, which seems to be dependent on the organisms in the flour: It varies from one kind or brand of flour to another.” – Lisa Gordon

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