Wrens Abruzzi Rye

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Weight
Type
  • Available types: Whole Berry, Whole Grain
  • 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.

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 119 reviews
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    B
    Bruce Trathen
    This Rye is King

    Abruzzi Wrens is by far the best rye for your breads and cookies.

    T
    Tim Allsup
    Sour Dough

    I have been making sour dough crumpets as well as adding a cup of discard to my biscuits. The flavor is the best. Can't wait to make bread with it

    H
    Harry Hager

    Wrens Abruzzi Rye

    A
    Anthony Caridi
    Perfect Rye

    As good as advertised. Wonderful taste.

    S
    Sabine
    Walliserbrot

    Walliserbrot is a 100% rye bread, a speciality from the region “Wallis” in Switzerland. It is made over 3 days so to develop a nice sour dough. This flour made it perfect. I use it for our regular sour dough as well and am very happy with it.

    BSM Reviews

    See what customers say

    3318 reviews
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    Delicioso Polenta

    Blew my mind. Earthy, rich, almost nutty. Complex in-and-of-itself. Added a little butter, a little parm and romano. Paired with a red-wine rich, slow-cooked stracotta. But forget the rich beef. Everyone talked about the Oaxacan Green Corn Polenta.

    M
    Yecora Rojo
    Msasrleyjo
    Great texture

    Great addition to Country Boule!

    Haven't taken the class yet. It's next month on Oct 23. Will be happy to fill out a survey then.

    Fantastic all purpose flour!

    I was a little concerned, since I normally buy standard organic baking flour from the grocery store, but this stuff is fantastic! I made the most wonderfully flaky biscuits and can't wait to get into more recipes.

    D
    Yecora Rojo
    David Jensen
    Amazing taste, and awesome to work with!

    Very good experience!