Rye is one of the most exciting grains that a baker or chef can work with. It has one of the widest spectrums of flavor potential of any grain, however it often requires elaborate cooking or fermentation techniques to achieve them. While it is synonymous with the cuisines of Northern and Eastern Europe, it also has a long history in the mountainous regions of France and Italy where it has been long been cultivated for fresh pasta and bread baking. Rye can be green, black, tan, or mixed. Each one delivers a different flavor. Green rye tastes and smells like green tea while black rye is reminiscent of black tea. We mill a Danish variety called Danko Rye. Danko is a green rye which has a wide variety of applications due to its delicate flavor, rich with the smell of green tea and herbs.
Available as coarse whole rye flour, fine whole rye flour, or sifted “00”