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Our Rye Berries are the whole, intact kernels of rye—unmilled and full of flavor, texture, and nutrition, offering maximum versatility for cooking, baking, and milling at home.
Rye has a distinctive earthy flavor with subtle sour and spicy notes that deepen when cooked or fermented. These rye berries can be cooked and eaten as-is, added to breads for texture, sprouted, or freshly milled into rye flour for baking.
Because rye contains less gluten than wheat, it behaves differently in bread doughs—but that’s part of its charm. When used whole or freshly ground, rye adds moisture, complexity, and keeping quality to baked goods.
Best for:
• Cooking whole grains for salads, bowls, and sides
• Adding cooked or cracked rye to breads
• Sprouting
• Home milling into fresh rye flour
• Sourdough and traditional rye breads
Cook’s tip:
For cooking, soak rye berries overnight, then simmer until tender—usually 45–60 minutes. For baking, milling fresh just before use delivers the best flavor and fermentation activity.
Grown with care and offered whole, these rye berries give you the flexibility to cook, mill, or bake with rye in its most complete form.
Our Rye Berries are the whole, intact kernels of rye—unmilled and full of flavor, texture, and nutrition, offering maximum versatility for cooking, baking, and milling at home.
Rye has a distinctive earthy flavor with subtle sour and spicy notes that deepen when cooked or fermented. These rye berries can be cooked and eaten as-is, added to breads for texture, sprouted, or freshly milled into rye flour for baking.
Because rye contains less gluten than wheat, it behaves differently in bread doughs—but that’s part of its charm. When used whole or freshly ground, rye adds moisture, complexity, and keeping quality to baked goods.
Best for:
• Cooking whole grains for salads, bowls, and sides
• Adding cooked or cracked rye to breads
• Sprouting
• Home milling into fresh rye flour
• Sourdough and traditional rye breads
Cook’s tip:
For cooking, soak rye berries overnight, then simmer until tender—usually 45–60 minutes. For baking, milling fresh just before use delivers the best flavor and fermentation activity.
Grown with care and offered whole, these rye berries give you the flexibility to cook, mill, or bake with rye in its most complete form.