Organic Stone-Ground Dark Rye Flour

Janie's Mill
Dairy Free Plant Based Vegan
Organic Stone-Ground Dark Rye Flour - Here Here Market

Organic Stone-Ground Dark Rye Flour

Janie's Mill
Dairy Free Plant Based Vegan
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Dark Rye Flour is a whole-kernel rye flour that delivers not only a rich, hearty taste, but enormous health benefits. Just 1/2 cup of rye flour provides 1/3 of your recommended daily fiber. Rye is also high in the important B vitamins, as well as crucial minerals such as potassium, magnesium, calcium, manganese, iron, cobalt, copper, zinc, chrome, phosphorus, iodine, and boron.

European bakers like to make a 100% rye loaf that is dense and delicious and keeps well. Our bakers love to add rye to a wheat loaf to boost its flavor and moisture. You can experiment with the percentage of rye flour until you get a loaf that matches your desired density and taste. We also use this whole-kernel rye flour in brownies!

It is perfect for whole kernel pumpernickel, rye bread, rye brownies, heavy scandinavian breads, and cookies.  

Protein: 5.7%

Extraction Rate: 100%

Flavor profile: Mild with light nutty flavors and herbaceous notes

Great to use in:  Breads, crackers, cookies, pancakes, and brownies.

Product Size: 1.5 lb.

Serving Size: 1/4 cup

Ingredients: Wheat

Allergens: Wheat

Shelf Life: 9 months from milling. Please refrigerate upon arrival.

Janie's Mill Ross and Harold Wilken

Ross Wilken, and his father Harold, opened Janie’s Mill in 2017 as a natural extension to their farm, Janie’s Farm. They stone grind locally grown, certified organic grains into nutrient dense flours and grits. Janie’s Mill sources 95% of their grain from Janie’s Farm, and the remaining 5% from select certified organic farms in Nebraska, Montana and New York. All Janie’s Mill grain is U.S. grown. They stone grind all of their grain at a cool temperature to preserve the nutrition of the whole kernel.

The flours retain all of the bran and germ, with their essential oils, proteins, vitamins and minerals intact. Not only are the stone-ground, organic, whole-kernel flours nutritionally superior, they taste better. Janie's Mill is dedicated to improving the health of their people, their 18 employees, and their land. The relationship between Janie’s Farm, partner farms, and Janie’s Mill results in an unusually short supply chain which helped them weather the extensive surge in demand for flour sales during the height of quarantine period of 2020, with ease. At one point Janie’s Mill was fielding almost 500 orders a day. At no point did they run out of flour.
Janie's Mill Ross and Harold Wilken

Ross Wilken, and his father Harold, opened Janie’s Mill in 2017 as a natural extension to their farm, Janie’s Farm. They stone grind locally grown, certified organic grains into nutrient dense flours and grits. Janie’s Mill sources 95% of their grain from Janie’s Farm, and the remaining 5% from select certified organic farms in Nebraska, Montana and New York. All Janie’s Mill grain is U.S. grown. They stone grind all of their grain at a cool temperature to preserve the nutrition of the whole kernel.

The flours retain all of the bran and germ, with their essential oils, proteins, vitamins and minerals intact. Not only are the stone-ground, organic, whole-kernel flours nutritionally superior, they taste better. Janie's Mill is dedicated to improving the health of their people, their 18 employees, and their land. The relationship between Janie’s Farm, partner farms, and Janie’s Mill results in an unusually short supply chain which helped them weather the extensive surge in demand for flour sales during the height of quarantine period of 2020, with ease. At one point Janie’s Mill was fielding almost 500 orders a day. At no point did they run out of flour.