WATCH Claire Saffitz Tour Barton Springs Mill HERE.

Menu
0

WATCH Claire Saffitz Tour Barton Springs Mill HERE.

0

Your Cart is Empty

Home / Products / Wrens Abruzzi Rye Flour (certified organic)
Wrens Abruzzi Rye Flour (certified organic)
Wrens Abruzzi heirloom rye on table
Wrens Abruzzi Rye Flour (certified organic)
Wrens Abruzzi Rye Flour (certified organic)
Wrens Abruzzi heirloom rye on table
Wrens Abruzzi Rye Flour (certified organic)

Wrens Abruzzi Rye Flour (certified organic)

$10.00 - $16.00
Weight
Type
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 134 reviews
    99%
    (133)
    1%
    (1)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    R
    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.

    J
    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.

    A
    Al R
    Great Rye Flour

    I have used Abruzzi Rye flour with recipes from Stanley Ginsberg “The Rye Baker” with good success.

    T
    Theresa Pittman
    Yummy

    My daughter has become a fan of rye bread, so I made a loaf using Wrens Abruzzi Rye Flour. She said it was the best she had ever tried.

    M
    Morgan Witthoft
    Delicious bread

    Mixed w white flour & made a yeast bread w caraway. Delicious mild sweet rye flavor.

    123