Ryman Rye

Weight
Type
  • Available types: Whole Berry, Whole Grain
  • Grown by: Jerod Crawford (Enger Farms) in Joshua, TX
  • Flavor profile: mild spice level; still good for savory applications
  • Good for: baking, distilling, pâte brisée for shortbreads, pie crusts, and tarts

This modern variety is mainly used agriculturally for forage, and fall/winter erosion control; Texas farmers utilize this rye as part of their regenerative rotations. Compared to traditional Texas rye cover varieties, Ryman exudes more flavor and function.

If you're used to Wrens Abruzzi, you can utilize Ryman in the same fashion.  It exhibits a darker color, but has a similar flavor and aroma while achieving comparable performance.

    Customer Reviews

    Based on 2 reviews
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    Virginia Rangel
    Great for my starter and for my bread!

    The Ryman Rye has a great taste and makes for a robust sourdough starter and adds a nice taste and color to my sourdough bread.

    B
    Bruce Trathen
    Me oh RYE oh!

    Tried this Ryman Rye, I usually use the Wrens, and was pleasantly pleased with how well it preformed. Very similar to the Wrens in everyway. You wont be disappointed with this Rye!

    BSM Reviews

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    Great taste

    Makes great tasting cornbread . It helps so much in cooking to use the best ingredients and Barton Springs Mill has the best i ever tasted . Ground fresh makes the difference for sure . Try it you will love it .

    G
    Bread Flours Bundle
    Grandma Vickie
    Great flour, great recipes

    The chocolate cake recipe produced some of the best tasting cupcakes I have ever made (in the past 50 years of baking). The crumb & moisture were perfect. The rye bread & sandwich loaves turned out beautifully. The sour dough starter became activated within a few hours! Unfortunately my technical skills & patience didn’t do your flour justice. I’m looking forward to trying more of your recipes & more of your amazing flours. Thank you!

    Awesome bread !

    I am making delicious bread with your flour !

    Grain Tasting - Pancake Sampler

    Y
    Quanah
    Yvette in California
    Try Adding Quanah to your Sourdough

    One of my sourdough baking friends made a loaf with Barton Springs' Quanah added. It was perhaps one of *the* most delightful and delicious loaves of sourdough I have eaten, both from home baked goods to professional bakers. I wanted to bring this goodness into our own home, so I ordered a bag. It felt good to know I was supporting Barton's mission with the grain preservation and continuity. But let me tell you - the quality of the quanah flour was gorgeous! So fresh, and for my recipe, which calls for 455 grams of flour, I used 100 grams of quanah with the rest being bread flour. It was sooo delicious, and will likely be a regular part of our hearth. The quality of the crumb, the quality of the taste, it really has been a joy!