Nutty, Earthy, and Malty in Flavor
Sangaste Rye is the worlds oldest cultivated variety of winter rye. It was developed in 1875 in Estonia at the Sangaste Castle by Count Friedrich Georg Magnus con Berg, also referred to as the "Rye Duke". He spent over a decade perfecting this variety of rye, which eventually became so dominant that it occupied more than half of Estonia's rye production area by the 1920's. Renowned for extreme winter hardiness, tall growth (8-10 ft.), and large, nutrient- dense kernels, its prized for making high-quality flour, sourdough bread and award-winning vodka. Higher in fiber and lower in gluten than wheat, it’s favored in sourdough baking for its enzymatic activity, making it a great starter. Our Whole Rye Flour is stone-milled at 100% extraction, preserving all its flavorful, nutritious components.
Craft European-style loaves or create your own authentic pumpernickel bread. Sangaste Rye flour will provide exceptional moisture retention, keeping your bread soft and flavorful for days. Produces a silky and golden crumb and a depth of flavor some have called nutty, earthy, and slightly malty in flavor. Some have described its has having a bitter, specific caramel taste.
Ancient Grain | Non-GMO| Stone Milled | Folic Acid Free
Save 10% on standard wholesale rates when you buy fifty 50-pound bags in a single order.
Tabletop milling
Grain bowl
Salad
Soup
Side dish (instead of rice or pasta)
This product is shelf stable for up to two years after it’s made and packaged. “Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.
Ingredients: Whole Rye Berries.
Allergens: Contains rye. Manufactured on equipment shared with wheat, eggs, and milk.
This is a natural product. Before cooking, rinse well and inspect for stones.
Do not consume raw.