Rye is a low gluten cereal grain that mills into a soft flour with a large bran flake. It’s great for dark European style breads, chocolate brownies, cakes and biscuits. It has a lovely earthy, tangy flavour with a lavender aroma. We’ve been growing this particular rye for almost 20 years and it has adapted well to our organic conditions with lots of natural variation.
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We are Ian and Courtney and we produce wholegrain, stoneground flour from grain grown on our family’s farm ‘Woodstock’ in Berrigan, NSW. Woodstock has been in Ian’s family for four generations and has been Certified Organic for 24 years. The farm integrates sheep, cattle and various crops on a beautiful 2000 acres in the Southern Riverina.
Woodstock Flour was established in 2016 as a way for us to be involved in the family farm. It was founded on a love of food, family and farming.
With backgrounds in environmental conservation, we have come to see farming as a way to restore our landscape through the building of soil, biodiversity and community.