Rye Flour | BYOFB

Ancient grain 'whole wheat' flour, meaning no sifting. In addition to traditional recipes, this is the best option to feed your sourdough starter since it is very high in enzymes!  One of Europe’s oldest cultivated grains, rye has been grown for thousands of years, especially across Northern and Eastern Europe, where it sustained communities through harsh climates. Revered for its hardiness and distinctive earthy, slightly tangy flavor, rye has remained largely unchanged by modern industrial breeding. Rye flour brings a dense, flavorful crumb to breads, flatbreads, pancakes, and crackers: plus a taste of centuries-old grain traditions in your kitchen. - Grown regeneratively without pesticides or genetic manipulation and stone-milled the old-fashioned way, this flour preserves the grain’s flavor and nutrients. - Bagged in cotton and never fortified, bromates or bleached. - Freshly milled week to week.  With its earthy, slightly tangy flavor and low gluten content, rye flour works beau