Wrens Abruzzi Rye

Weight
Type
  • Available types: Whole Berry, Whole Grain, Type ‘00’
  • Grown by: Henry Martens in Tokio, TX
  • Flavor profile: subtly sweet, but still good for savory applications
  • Good for: baking, distilling, pâte brisée for shortbreads, pie crusts, and tarts

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.

Try this rye sifted to ‘00’ in a pâte brisée application to make amazing shortbreads and pie and tart crusts.

A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as an early winter rye with superior performance.

 

    Customer Reviews

    Based on 6 reviews
    100%
    (6)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    K
    K.K.
    The Best!!

    I use this in my favorite recipe: Bakery-Style Whole Wheat Rye Bread. It's delicious and so nutritious.

    N
    N.b.
    No knead abruzzi rye

    I am a novice baker and have been looking for a rye bread that was like the ones I grew up with. I ordered the Wrens Abruzzi and wasn’t disappointed. The flour itself had a hint of “fresh mowed grass” that was clean, sweet and pleasant. I used the flour in an experimental no knead recipe I had come across on the internet. It turned out wonderful and is the replacement for my beloved rye I grew up with but can’t find in Texas since moving here around 5 years ago.

    J
    J.O.
    tasty pie crust

    Used this flour in a pie crust from cooks illustrated. Made the tastiest pie crust that went well with cherry filling.

    M
    M.S.
    Top quality

    The Wrens Abruzzi Rye smelled incredible and was lovely to mill! I love how grassy the rye smelled in comparison to other flours. It was an excellent addition to my sourdough blend of turkey red, Tam, and regular bread flour . The loaves came out smelling buttery and earthy and wonderful.

    B
    B.
    Love this rye flour

    One of the best rye flour available in the US. Allows me to bake almost as good of a bread as in Germany. I don’t mind driving all the way to Müller Park to get it, but I am so happy you changed the mailing of the packages. Makes it a lot easier for people coming from up north like Pflugerville and further.