Milled Fresh — Our sprouted rye flour is milled fresh upon order, using grain grown by family-owned, certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations. We use granite stone mills and mill at low temperature within a day or two of shipping to ensure your arrives as fresh as possible, retaining maximum nutritional value and flavor.
About sprouted grains:
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- Enzymes created during the sprouting process convert dormant nutrients into an active form that can be used by the seed to foster growth. This conversion also makes these nutrients more digestible and bioavailable (more easily absorbed) by our bodies.
- Sprouting changes the taste and flavor profile of grains and seeds. Enzymes created during germination convert complex starch into simple sugars making sprouted grains taste sweeter than unsprouted grains.
- Sprouting sets off a series of chain reactions that alter the functionality of the seed. Sprouted cereal flours such as sprouted rye flour boast improved loaf volume and enzymes created during the germination can help slow down the staling process.
Benefits of sprouted grains:
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- Improved loaf volume
- Improved bioavailability
- Increased vitamins and nutrients
- Extended shelf life of milled grains
We love rye for so many reasons: its distinctive earthiness, the slight malty flavor, and most of all, its enormous health benefits.
Just 1/2 cup of whole rye flour provides 1/3 of the daily recommended fiber intake, making rye one the highest fiber sources of any food. Rye is also high in protein and provides a broad spectrum of vitamins and minerals including sodium, potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, boron, vitamins B1, B2, B3, B5, B6, B8, B9.
Rye has been used in bread baking for centuries. While high in protein, it’s low in gluten so makes for a very dense loaf of bread if not combined with higher gluten flours. 100% rye bread, such as traditional pumpernickel, can often be tolerated by those with wheat sensitivities.
Lithuanian Black Rye Sourdough Bread
Check out some of our recipes using sprouted rye whole grain flour:
Since this flour contains rye germ and rye germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer.
New to bread baking? Here’s a helpful guide on grain and flour.
Sprouted Rye Whole Grain Flour
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