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Danko Rye Flour (certified organic)

Try this flour in our RECIPES:

Danko Rye(orDankowskie 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. This rye also pairs well with anything chocolate!

This is a strong rye. If you are looking for a mild rye, try Wrens Abruzzi Rye (heritage) or Ryman Rye.
  • Grown in:Lamesa, TX by Aaron Vogler 
  • 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: bold aromas of cocoa and baking spice
  • We love it added to: Breads, Brownies, Cookies, Pancakes, Pasta, Pastries, Pie Crust, Rolls, Sourdough Starter (makes your starter more active)
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 155 reviews
    Erline Towner
    Excellent Flavor

    Excellent Flavor, and I’m increasing the rye ratio in the breads I bake

    Paul Brown
    Rye flour

    This flour gives excellent taste to my sourdough bread. Highly recommended.

    Becky Schwemmer
    Amazing flavor!

    I absolutely love this flour. It provides an amazing flavor and texture into my rye loaves. I use it in an einkorn/rye artisan loaf with loads of carraway seeds. It has the right amount of rye PUNCH that I just love. Will be ordering again!

    Emily S.
    Perfect for baking Danish Rugbrød

    We've been using this flour, as well as Barton Springs whole rye berries) to make the most excellent Danish-style sourdough Rugbrød (rye bread). Fantastic flavor.

    Marie Jones
    My favorite rye

    I find Danko to have an assertive but pleasant flavor. My favorite rye bread is dense and full of cracked wheat/rye, sunflower seeds, flax seeds, molasses, etc. and Danko works really well in that mix.