Wrens Abruzzi Rye

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  • 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
    Bruce Trathen
    This Rye is King

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

    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

    Harry Hager

    Wrens Abruzzi Rye

    Anthony Caridi
    Perfect Rye

    As good as advertised. Wonderful taste.


    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

    3492 reviews
    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 .

    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

    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!