Wrens Abruzzi Rye Flour (certified organic)

Try this flour in our RECIPES:

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 137 reviews

    New to me but going to use to refresh my sourdough starter and in my bread.

    rick ferriola

    Wrens Abruzzi Rye Flour (certified organic)


    I’m fairly new to bread baking , but I have jumped in with everything I’ve got and with the help of “The Rye Baker” book and this rye I have turned out some incredible authentic rye breads . This is DELICIOUS.

    Richard H
    Rye Flour

    The bread made with Wrens Abruzzi Rye Flour is extremely good when using the recipe that you furnished in your article.

    Jim Boyd
    Rye Flour

    Recently made a loaf of rye sourdough bread using Wrens Abruzzi flour. It was much better then when I have used dark rye flour purchased in a supermarket. Very nice mild rye flavor, chewy crust and moist open crumb. Made great corned beef sandwiches.