Campbell's Rye Bread Tin

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

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 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, 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.

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

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 impact, steel burr or stone burr grain mill . 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.

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!

True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia.

Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule.

Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.