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Our Whole Wheat Emmerye is truly one-of-a-kind—a naturally occurring cross between Emmer and Rye. The cross happened in our friends garden and now we are the only ones in the world growing this special grain.
Milled whole, retaining the bran, germ, and endosperm, Emmerye flour offers the strength and structure of emmer with the bold, earthy, slightly tangy flavor of rye. It’s perfect for bakers looking to explore ancient grains while adding a distinctive taste and character to breads and hearth loaves.
Best for:
• Rustic and artisan breads
• Rye-forward hearth loaves
• Multigrain blends for extra flavor and depth
• Experimental or signature recipes
Baker’s tip:
Because Emmerye is a whole-grain flour, allow doughs to rest 20-30 minutes after mixing to fully hydrate. Its natural strength makes it excellent for long fermentation and flavorful, open-crumb loaves.
Freshly milled, entirely unique, and full of character—Whole Wheat Emmerye is a Wild Hive signature that captures the best of emmer and rye in one extraordinary grain.
Our Whole Wheat Emmerye is truly one-of-a-kind—a naturally occurring cross between Emmer and Rye. The cross happened in our friends garden and now we are the only ones in the world growing this special grain.
Milled whole, retaining the bran, germ, and endosperm, Emmerye flour offers the strength and structure of emmer with the bold, earthy, slightly tangy flavor of rye. It’s perfect for bakers looking to explore ancient grains while adding a distinctive taste and character to breads and hearth loaves.
Best for:
• Rustic and artisan breads
• Rye-forward hearth loaves
• Multigrain blends for extra flavor and depth
• Experimental or signature recipes
Baker’s tip:
Because Emmerye is a whole-grain flour, allow doughs to rest 20-30 minutes after mixing to fully hydrate. Its natural strength makes it excellent for long fermentation and flavorful, open-crumb loaves.
Freshly milled, entirely unique, and full of character—Whole Wheat Emmerye is a Wild Hive signature that captures the best of emmer and rye in one extraordinary grain.