Danko Rye

Weight
Type
  • Available types: Whole Berry, Whole Grain
  • Grown by: Henry Martens in Tokio, TX
  • Flavor profile: bold aromas of cocoa and baking spice
  • Good for: breads, pasta
Danko Rye (or Dankowskie 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.

    Customer Reviews

    Based on 123 reviews
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    C
    C.S.
    Perfect Rye

    I combined the Danko Rye with all purpose and it made the most perfect Rye bread.

    J
    J.G.
    Color and Tastes Familiar

    I lived for many years in Central/Eastern Europe, right on the “Rye/Wheat Border.” I prefer Danko Rye cause it has a taste, color and aroma that feels familiar. I was happy to see it come back. I never use it to make full rye breads, just wheat-rye mixes as are common along that border. I’ll have to stock up once they say they are going to run out and freeze it to get me through to the next harvest.

    J
    J.T.
    Danko Rye

    Made very good bread. Making again tomorrow for girls coming for coffee time.
    Made your recipe and I may try an old recipe I used years ago.

    o
    o.
    Very good!

    I use this flour for bread. Love the quality. I will definitely buy it again. Highly recommend!

    R
    R.F.
    Great flour

    The Danko flour makes incredible rye bread. Several of my friends commented that this flour made the bread better than any rye I have ever made.

    BSM Reviews

    See what customers say

    3039 reviews
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    (1)
    Rye Flour

    Love the flour and the super timely delivery. Hope to visit soon. Please keep up the great work.

    I love it!

    The taste is great! Perfect texture and flavor for my tortillas. I think I'm hooked!

    Love this flour!

    I am using it in my sourdough loaves. I love the sweet undertones.

    D
    TAM 105
    D.K.
    Great for hot cross buns

    I bought TAM 105 to make hot cross buns. The enriched dough rose very well - first rising for about 3 hours, kneaded in mixed peel and diced apple for the second rise, formed the buns and let rise a third time. They are beautifully soft, tender and delicious.

    Bloody Butcher Red Cornmeal

    This cornmeal has the absolute best flavor. Rather you make cornbread or using it to fry fish its hands down delicious!