Available types: Whole Berry, Whole Grain, Type ‘00’
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 and amazing pastas when sifted to ‘00’.
I've been making Mona the Grain lady's Sourdough Rye Chocolate Chip Cookies!
A
A.G.
Danko Rye
Great flour. I used this Danko Rye at 50% with white flour. I got a flavorful bread; I would call the taste well balanced, not too dense, not light. Tof.
K
K.
Danko Rye
L
L.W.
Sourdough Rye
Bought as a whole grain flour, I've mainly used this to make sourdough rye breads (and occasionally feed my starter when it needs a pick me up), both as a low percentage and a high. Absolutely delicious, it adds a punch of flavor even when used in smaller quantities, but more is even better!
