Rye flour is a favorite here at Piccalilli - our family loves the full flavor and rich loaf made from this flour. It is a staple for some very lovely shortbread crusts and the best sliced loaves for charcuterie (Ali also loves this with Lyons Creek Pecan Butter for breakfast!). This is a great bag to have on hand for holiday baking and trying new things!

From Stone and Sparrow: Rye is the wonderful cousin to wheat.  It grows where wheat does not grow.  It can grow in colder climates than wheat, with poorer soils, and drier areas. Rye also has an extensive root system that helps it access minerals and nutrition that are not normally found in wheat. In our opinion, we would like to see more Rye eaten in the United States, due to fewer inputs that are needed.  There is a lot more bran (the outer layer of the kernel) in Rye flour.  Beneficial microbes live on the bran, making it the best way to feed your sourdough starter.  Rye makes a great, hearty bread, and is our favorite for pizza crusts.  Pancakes, muffins, and other quick breads are possible with it as well.