Organic Rye Flour

Best for:

Classic rye bread, sourdough starter feeding, rustic multigrain loaves, crackers, pancakes, gingerbread, and recipes that benefit from deep, hearty grain flavor.

Texture and flavor:

A rich, whole-berry rye flour with a distinctive earthy, slightly tangy, hearty flavor. It brings a darker color and more robust character than wheat flour.

Protein level:

Rye contains protein, but it does not build gluten structure the same way wheat does. For bread baking, rye is generally blended with Bread Flour or Whole Wheat Bread Flour when you want a higher-rising loaf with rye flavor.

How to use it:

Use it in rye breads, sourdough, crackers, pancakes, and gingerbread. For a first rye loaf, substitute a portion of your bread flour with Rye Flour rather than replacing all of it. In sourdough baking, rye can be especially useful for feeding a starter and adding fermentation-friendly whole-grain character.

What to add next:

Add Organic Bread Flour for dough strength and loft, or choose the Sourdough Starter Bundle for an easy rye-and-sourdough baking path. Try Dark Rye for a pumpernickel flavor.

This is our rich, hearty rye flour— stone-ground fresh on our farm from carefully selected organic and non-GMO rye berries grown right here in central Iowa. We keep the whole rye berry intact—so you get every bit of the natural nutrition, deep flavor, and that signature earthy, slightly tangy taste rye is loved for. Perfect for classic rye breads, sourdough loaves, crackers, gingerbread, or mixing into your favorite multigrain recipes.

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