This rye flour bursts with flavour and a grainy body ideally suited for bread and savory baking. Rye berries are sourced from a collection of Southwestern Ontario farmers who eagerly grow them thanks to their natural weed control benefits. Planted either in the fall or early in the spring, rye is harvested in the late summer when stems have turned brown and seed heads start to droop over. After careful fine tuning with professional bakers, 1847 has opted to mill the rye coarse to produce a quill grey flour with strong smoky flavour and hints of microgreens and pumpkin. As the superior sourdough starter or the backbone for a great rye loaf, you will find infinite recipes that are sure to impress.
Showing all 4 results