Rye, Organic, SuperPail

SKU: WU985
$83.08 - $89.52
In Stock Usually ships in 1-2 business days.
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Bulk Organic Rye Berries, 38 lbs.

Our rye grain is certified organic, triple-cleaned and perfect for baking & cooking purposes.

Convenient & safe storage

Our bulk rye berries are certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 38 lbs. net weight. When you store rye grain at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your rye from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our bulk rye comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your rye enjoys complete peace and quiet until you want to use it.


All of our rye grain is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Rye berries that aren't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)


All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Shelf Life

Our organic rye has a shelf life of 10+ years when unopened and stored in a cool, dark, dry environment.

  • “High quality. I've never had any issues with products from Pleasant Hill Grain.”

    – Scott W., TX

Rye Uses & History

Rye (secale cereale) grows well in poor soil and harsh climates, surviving in both drought and near-freezing conditions. Today, rye is mainly cultivated in Eastern, Central and Northern Europe, particularly in Germany, Russia and Poland. Rye is similar to hard wheat but contains more fiber, protein, phosphorus, potassium, iron and B vitamins. The gluten in rye is weaker than in hard wheat, which means baked goods made with 100% rye flour are denser and heavier than those made with hard wheat. While rye bread (often called black bread), is dense and heavy, it’s loved by many!

Triticale is a hybrid of hard wheat and rye, offering the nutritional advantages of rye and its strength to withstand severe climates, while providing a stronger gluten structure and better yield than rye, making it similar to bread wheat.

For those unfamiliar with rye, it’s easy to think the grain has a bitter flavor because rye bread is often bitter tasting; but rye actually has a very mild, slightly acidic flavor. Strong bitter flavors such as molasses and caraway seeds, anise seeds, or fennel seeds are often added to rye breads imparting the intense, rich flavor that we often associate with black breads.

Rye berries are soft and can easily be flaked for cooking into a hot breakfast cereal.

Malted rye is used to make whiskey and beer, and a traditional fermented Russian beverage called kvass is made with rye bread.

Whole grain rye (sometimes called rye berries) can be ground into flour using an . Whole grain rye flour is considered “dark” rye flour, while rye flour that’s been sifted to remove the bran is considered “light”. Dark rye flour is quite light in color though, close to a khaki color, while light rye flour is just slightly whiter. The dark color we typically see in rye bread comes from the addition of molasses or cocoa powder.

Working with rye dough can be tricky because the dough easily becomes sticky. If using an electric mixer to make your dough it’s best to use the slowest speed. Mixers with spiral dough hooks are especially good for making rye dough as the motion of the spiral dough hook is very gentle on the dough. If you’re new to rye flour try combining it with hard wheat flour before attempting a 100% rye loaf. This recipe calls for 30% whole rye flour, which is a good place to start.

Making rye bread can be a fun challenge and the unique flavors that can be added to rye breads are interesting to experiment with. Some rye bread recipes call for additions of espresso powder, vinegar, onions, oranges or even chocolate. From marbled pumpernickel and Swedish Limpa, to Russian sourdough borodinsky, Jewish deli ryes, Polish buttermilk ryes and Boston brown bread, the variations are endless!

Phytic Acid and Phytase in Rye

Phosphorus is found in the bran of whole grain rye, but it’s bound in an anti-nutrient called phytic acid. Phytic acid molecules (present in all grains, seeds and nuts) "grab" other minerals they come in contact with and bind with them; particularly calcium, iron, zinc, potassium and manganese. This means that when we eat bound phytic acid we not only miss out on some added phosphorus, but other minerals our body would benefit from because they were "stolen" by this phytic acid. Since mineral deficiencies lead to a wide variety of health problems, too much bound phytic acid can make a person very sick. Phytates are the bond that holds phytic acid together and breaking down that bond allows our bodies to absorb phosphorus, and up to 20% more zinc, and 60% more magnesium than we could otherwise assimilate from foods containing phytic acid.

Phytic acid can be reduced dramatically in seeds, grains, beans, and nuts through particular food preparation strategies that break the phytic acid apart from the phytates. These strategies include sprouting, soaking (in non-acidic liquid, or acidic liquid), fermenting and cooking. Cooking is less effective than sprouting or fermenting, but they’re all beneficial; sometimes two or three processes are necessary to reduce the phytic acid as much as possible. Fermentation (making sourdough) is the best way to reduce phytic acid in wheat and rye breads.

Rye contains a high level of the enzyme phytase which can, with the right preparation, break down phytate bonds. When rye berries or freshly ground rye flour are soaked in a warm liquid for a few hours, phytase works to disengage the phytate bonds (remember to dry soaked grain before grinding it into flour). Rye contains more phytase than most other grains, so adding rye flour to other soaked flour mixtures helps initiate enzyme activity to reduce the phytic acid in all the flours. This rye-starter method is especially helpful for grains and flours that have very little phytase such as oats, millet, rice and corn.

Additional Options

Pleasant Hill Grain offers over thirty kinds of whole grain products . You can also grow your own grains, fruits and vegetables with our heirloom garden seed & sprouting seed collections!

Our foods category offers many selections of baking ingredients, delicious dried fruits and vegetables, long-term storable foods, canned meat, fish and poultry, sweeteners and more.

As a whole grains shopper you may also be interested in hand crank and electric grain mills and grain flakers as well as heavy duty , , and !

are remarkably practical two-part gadgets that transform standard plastic buckets into rugged, gasketed, resealable storage containers that are both air-tight and water-tight.

Shipping Zones

Please note: The shipping zones below are for the 48 contiguous states. For shipment to AK/HI, please call (866) 467-6123 or email us for a cost quote.

Identify your shipping zone (1 or 2), then select that zone from the drop-down menu near the top of this page.

Find Your Grain Shipping Zone

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Zone 2
Arkansas Colorado Alabama Arizona California Connecticut
Illinois Iowa Delaware Georgia Idaho Florida
Kansas Louisiana Indiana Kentucky Maryland Maine
Minnesota Mississippi Michigan Montana Nevada Massachusetts
Missouri Nebraska New Jersey New York North Carolina New Hampshire
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Oklahoma South Dakota South Carolina Utah Virginia Vermont
Tennessee Texas Washington State Wash. D.C. West Virginia
Wisconsin Wyoming

  • “Product looks very clean and is of superior quality! This grain is perfect for baking German style whole rye breads. It is also nice to see this grain shipped in a sturdy bucket with a moisture proof liner. I'm happy having you as a reliable source for rye berries.”

    – Hardy K., NV

Non-GMO Project verifiedThe grain on this page is Non-GMO Project verified.

The Non-GMO Project is a non-profit organization committed to preserving and building the non-GMO food supply, educating consumers, and providing verified non-GMO choices. The Non-GMO Project is North America’s most trusted third party verification for non-GMO food and products.


Organic rye berries.

Nutrition Facts

Serving Size: 1/4 c. (47g)
Servings Per Container: 
Amount per serving
Calories 160
Calories from Fat 5
   % Daily
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 34g 11%
Fiber 6g 25%
Sugars 0g
Protein 6g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 10%

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Gluten Yes
Allergen Statement Processed in a facility that handles barley, sesame seeds, soybeans, wheat, and peanuts.
Certifications USDA Organic
Diameter 13.4"
Height 17"
Product Weight (lbs.) 41 lb.
Net Weight 38 lb.
Origin USA


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