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

    3492 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!