Whole-grain rye
Dense, dark, mineral. The backbone of a proper rye loaf.
The flour
Rye is the serious one. Dark, dense, and mineral, it makes a loaf that keeps for a week and tastes better every day. Our rye is whole-grain, nothing sifted out.
How we mill it
grain winter rye, whole extract 100% — bran, germ, all of it texture fine, slightly tacky note rye ferments fast — watch it
Why it matters
Rye's natural sugars mean a fast, fragrant ferment and a crumb that stays moist. It's the backbone of any serious bread program.