This medium rye flour is made from Gazelle Rye that is grown in the Skagit Valley of Washington. It is lightly sifted so that a good portion of the bran and germ remain in the flour. This means more flavor and nutrition. Medium rye flour is perfect for pan loaves, pumpernickel, sourdough and of course, rye bread.
Cairnspring Mills is a local mill located in the beautiful Skagit Valley of Washington State where they are reinventing the local flour mill and reestablishing a vibrant, local food economy. By milling identity-preserved wheat grown in the Pacific Northwest, they produce fresh, stone-ground flour with superior flavor, nutrition and baking properties for artisan bakers, chefs and food professionals in the community.
Cairnspring Mills works directly with farmers who share their commitment to sustainable agricultural practices and mills their grain with care to maintain a transparent supply chain. Each batch of grain is milled separately on a state-of-the-art stone mill to preserve its unique identity and flavor, each batch of flour can be traced back to the origin farm.
Ingredients: Gazelle Rye 100%
The product shelf life of this flour is dependent upon storage conditions and is highly variable. It should be stored under cool, dry conditions in a humidity controlled environment. The industry standard for shelf life, when stored under optimal conditions, is 6 months from the date of manufacture.
Note: The specifications listed above are averages only. They may change from year to year depending on growing conditions. For the most up to date information on specific lots, please contact our sales department here.