Rye is a winter hardy cereal grain and an excellent rotation crop for organic farms. The traditional breads made from rye flour such as pumpernickel, vollkornbrot, and crisp breads are all staple foods in Northern and Eastern Europe. Rye is low in gluten and rich in fiber and nutrition.
Maine Grains mission is to cultivate and deliver exceptional organic stone ground grains, which are locally grown and sourced. Through a unique stone-milling process, they are able to preserve nutritional content and improve the performance of their flour for natural fermentation baking.
Additionally, their principle foundation is that Maine Grains will provide a strong, positive community impact by creating jobs, improving land utilization, focusing on a holistic food chain, enabling farm-to-table benefits and serving as a successful model of local economic growth.
Try rye flour in place of part of the wheat flour in most recipes. Excellent in wholegrain waffles, homemade noodles, crepes, savory pie crust or cookies! Rye is lower in gluten than wheat and therefore produces a more dense product when used in baking. For a delightfully dense rye bread, you can use 100% rye flour, alternately, it is common to use part rye and part wheat flour for a more cooperative baking experience.
Store in a cool, dry, dark place.