This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as an early winter rye with superior performance. (2.5 lb)
Grown by: Henry Martens in Tokio, TX
Good for: baking, distilling, pâte brisée for shortbreads, pie crusts, and tarts
Whole Wheat: These are whole grains/berries that have been milled into whole wheat flour. They have 0% of the bran removed, and they have not been sifted or processed in any other way.