Whole rye is a flavor powerhouse with a profile that’s rich, earthy, and spicy. Just eat a slice of our 100% rye Vollkornbrot and you’ll know what we’re talking about. We get organic rye berries from the thumb area of Michigan and mill them on our stone mill, almost every day, into a dark-colored whole grain flour. Mineral-rich and nutrient-dense, whole grain rye flour is perfect for kick-starting sourdough starters. Due to its complex starches, it also holds onto water much more than wheat does, giving breads a smoother mouthfeel and a longer shelf-life when used in appreciable quantities. We are proud to use this fresh flour to feed our more than 20-year-old rye sour, the powerful leavening and flavor component of our Jewish Rye family of breads and Vollkornbrot. Besides our rye breads, we also add it to our beloved Dinkelbrot, Roadhouse, Country Miche, and Walnut Sage breads.