Wrens Abruzzi Rye Flour (certified organic)

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Try this flour in our RECIPES:




This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike.

Wrens Abruzzi Rye is a selection of the much older Italian Abruzzi rye. It was developed in 1953 in Georgia as an early winter rye with superior performance.

This is a mild rye. If you are looking for a strong rye, try our Danko Rye.
  • Grown in: Lamesa, TX by Aaron Vogler
  • This is a Heritage grain.  Learn more.
  • 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: subtly sweet, but still good for savory applications
  • We love it added to: Breads,Brownies, Cookies, Distilling, Pancakes, Pasta, Pastries, Pâte Brisée for Shortbreads, Pie Crust, Rolls, Sourdough Starter(makes your starter more active), Tarts
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 137 reviews
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    J
    Janet

    New to me but going to use to refresh my sourdough starter and in my bread.

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    rick ferriola

    Wrens Abruzzi Rye Flour (certified organic)

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    Kate

    I’m fairly new to bread baking , but I have jumped in with everything I’ve got and with the help of “The Rye Baker” book and this rye I have turned out some incredible authentic rye breads . This is DELICIOUS.

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    Richard H
    Rye Flour

    The bread made with Wrens Abruzzi Rye Flour is extremely good when using the recipe that you furnished in your article.

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    Jim Boyd
    Rye Flour

    Recently made a loaf of rye sourdough bread using Wrens Abruzzi flour. It was much better then when I have used dark rye flour purchased in a supermarket. Very nice mild rye flavor, chewy crust and moist open crumb. Made great corned beef sandwiches.