Danko Rye Flour (certified organic)

Try this flour in our RECIPES:

Danko Rye(orDankowskie Nowe in Polish) was developed in 1976 by the Polish Plant Breeding Institute, Poznan, Poland. Our crop exhibits bold aromas of cocoa and baking spice, resulting in complex, earthy breads. This rye also pairs well with anything chocolate!

This is a strong rye. If you are looking for a mild rye, try Wrens Abruzzi Rye (heritage) or Ryman Rye.
  • Grown in:Lamesa, TX by Aaron Vogler 
  • Available types: Whole Berry, Whole Grain Flour  Learn more.
  • Protein:  Protein % is not indicative of rye’s baking performance, therefore we do not test for it.  Learn more.
  • Flavor profile: bold aromas of cocoa and baking spice
  • We love it added to: Breads, Brownies, Cookies, Pancakes, Pasta, Pastries, Pie Crust, Rolls, Sourdough Starter (makes your starter more active)
Remember! If you find the outcome a bit dry, don't be afraid to increase the liquid in your recipe. Our flours are thirsty!

    Customer Reviews

    Based on 171 reviews
    I'll be keeping Danko Rye on hand...

    My first flour from Barton Springs Mill - I used it in Mauritzio Leo's Light Deli Rye sourdough and what a great flour. Turned out a couple of perfect light rye loaves with excellent rise, soft texture and an awesome flavor. I like having a reliable rye bread recipe and it'll be great to have a reliable rye flour!

    Aromatic Flour

    The Danko Rye smells beautiful in absolutely anything you use it for. I actually use this one for my sourdough starter and it doesn't disappoint. Excellent quality rye flour.

    Raed Wulf
    Danko Rye

    I made the same loaf of bread that I previously made with the Purple Straw flour and found such a difference! A good difference. It made a great batter-bread. Heavier, able to be sliced a lot thinner, in fact, with some grain, I'm keen to try to make the same loaf again, slice it thinly, then bake the slices to make crisp-bread. A little more yeast than what I used will make it a great rye loaf. I'm absolutely delighted with this Danko Rye flour!

    John Arbuckle
    Adds great flavor

    This rye enhances the flavor of my sourdough boules. Wouldn't use any other

    Matthew Wack

    Tasty rye