Wrens Abruzzi Rye Flour

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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 127 reviews
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    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    f
    frank rosinia
    Rye Flour Review

    Barton Mills has the best selection and quality rye flours. It is a game changer fro our breads. Great company with outstanding customer service.

    V
    Vladimir Maynfeld

    Wrens Abruzzi Rye Flour

    D
    David Clark
    Makes the Best Rye Sourdough

    Love the Abruzzi rye. Amazing results and best sourdough ever.

    O
    Oldhoosier
    First time rye user

    Nothing to compare to but this worked very well. Used King Arthur recipe that included pickle juice. Won’t do that again. Pickle flavor dominated. Looking forward to next attempt at rye sandwich bread

    BSM Reviews

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    Sonora Flour
    Debora Crosby
    I can't imagine baking cookies, pies, and cakes without Sonoran Flour!

    This order of flour arrived at 6:30 pm then night before Thanksgiving. I refused to start my baking before it arrived. It didn't disappoint and everyone raved about the pie crusts as well as the pies. The Sonoran wheat flour was fresh and wonderful!

    P
    Spelt Flour
    Paul m
    Spelt pizza

    Loved this spelt whole grain flour made perfect pizza and the best banana nut and chocolate chip bread !!!

    L
    Wrens Abruzzi Rye Flour
    Laura Sanders
    Great flavor!

    This was my first time working with rye flour, and I wasn't sure how well it would work in a sourdough loaf. I was pleasantly surprised by the freshness and flavor of the Wrens Abruzzi.

    Beautiful Flour

    The Rouge de Bordeaux has a silky feel which I loved. The aroma while bread baking had a great spice smelling and the color of my rustic bread was a beautiful dark brown. The taste of bread was awesome. I will order again. I loved the other two flours as well.

    Best Flour I Have Ever Used

    I heard about Barton Springs Mill from a friend. I bake a lot of bread and wanted to try all the flours. The rye, wheat flours and the all-purpose flour are the best I have ever used. The whole grains are robust and flavorful, and the products are locally sourced. Ordering using the web site was easy and the shipment was well packaged and prompt. I will use Barton Springs Mill flour exclusively in all my future baking.