Rye — Organic Grain

Rye is the bold, earthy grain behind dark breads, active sourdough starters, and the iconic flavors of German and Eastern European baking. Lower in gluten than wheat but high in arabinoxylan fiber, Rye produces dense, moist loaves with extraordinary keeping quality — a good rye loaf stays fresh for a week. One of the best grains for feeding sourdough starters, adding microbial depth and activity. Use it in specialty breads, crackers, crispbread, pumpernickel, or as a 10–30% blend with wheat flour. Good for: specialty breads, sourdough starter, crackers, pumpernickel, rye blends. All grains are locally sourced, organic, and from non-sprayed fields at Ballenger Farm & Homestead.