Wrens Abruzzi Rye Flour (certified organic)

Wrens Abruzzi Rye Flour (certified organic)

Name: Wrens Abruzzi Rye Flour (certified organic)
Brand: Barton Springs Mill
Price: 10.0 USD
Availability: InStock

$10.00 - $16.00

Try this flour in our RECIPES:

Rye Sandwich Loaf

Perfect Pancake Mix

Naturally Leavened Sourdough Bread

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!

Delicious

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

Wrens Abruzzi Rye Flour (certified organic)

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.

Rye Flour

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

1 2 3

TOUR: Friday, 8/9/2024 (CLOSE-TOED SHOES REQUIRED)

Great ‘00’ alternative for sourdough bread

I usually make my two-loaf sourdough batch with 65-75% white flour (King Arthur or Bob’s). Acquired Stardust (and Tam 105) to experiment as substitutes. Used about 40% Stardust, 20% Tam 105, 15% organic white. The remainder Red Fife whole wheat. Mix was easy, hydration requirements (75%) about the same. Dough quality very smooth and extensible. Flavor excellent: nutty and wheaty, great crumb, chewy crust. Finished color was lovely. Can’t wait to open my Yecora Rojo and Butlers Gold for the next batch

nice that it's ancient grain

I appreciate that it's an ancient grain. However, I cooked it for an hour and a half, and it was still kind of grainy in texture. Not what I expected from polenta. I would use it in other cornmeal recipes.

Best whole wheat flower EVER!!!!
Transforms my sourdough!!!!

Stone-Milled All-Purpose Flour - Premium Blend (Certified Organic)

Wrens Abruzzi Rye Flour (certified organic)

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