Oregon Rye - Sprouted Whole Grain Flour

Flavor Profile: Tangy and earthy, this is your go-to rye that will never let you down.  

Suggested uses: Sourdough boules, brownies, chocolate chip cookies, tart fruit creations. Rye can be used in place of any low-protein flour. Sprouting typically decreases gluten but increases overall protein.

Grown by: a family in eastern Oregon. 

Net Wt: 1.5 lb (bag)