- Organic rye berries
- Non-GMO
- Packaged in a bucket
- Sealed in a mylar bag
- Sproutable
- 10+ year shelf life
- 40 lbs. net weight
- $3.24 - $3.38 per pound
Bulk Organic Rye Berries, 40 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 berries enjoy complete peace and quiet until you want to use them. If you don't already have a bucket lid removal tool, they make lid removal easy (see lower section of this web page).
Super-cleaned
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!)
Non-GMO
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.
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 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!
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!
Our food 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 Bosch mixers, Ankarsrum (formerly Electrolux), Haussler spiral dough mixers, and Famag spiral dough mixers!
Gamma Seal Lids 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.
The grain or seed 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.
NEED A LOT OF GRAIN?
When you order a full pallet of grain (36 buckets) or more, you earn a discount of $25 per bucket. And if you order 3 full pallets or more, the discount is $30 per bucket. (See the discount amounts in the table below.) These terms apply to this offer:
- Your order may consist of a single product, or any combination of these grain, beans, rice, etc.
- Total quantity must be a multiple of 12. So you can order 36 or 48 or 60 buckets, but not 37 or 55, for example.
- You must have a quantity of at least 36 buckets, in a total quantity divisible by 12, in your cart for the discount to apply.
- This offer applies to grain, beans, lentils, rice, or oilseeds (such as flax) that are packaged in buckets.
- All buckets must be in stock.
- The order can be delivered in one of two ways:
1.) It can be delivered to a business address with a forklift or dock and which is NOT also a residence.
2.) OR the order may be picked up at the freight terminal in your area, within 3 business days of arrival. (Storage charges would start after 3 days.)
BULK SUPERPAIL DISCOUNT |
No. Buckets |
Bucket Discount |
Total Discount |
36 |
$25 |
$900 |
48 |
$25 |
$1200 |
60 |
$25 |
$1500 |
72 |
$25 |
$1800 |
84 |
$25 |
$2100 |
96 |
$25 |
$2400 |
108 |
$30 |
$3240 |
120 |
$30 |
$3600 |
132 |
$30 |
$3960 |
144 |
$30 |
$4320 |
156 |
$30 |
$4680 |
168 |
$30 |
$5040 |
Orders of 36 buckets or more will receive the discounts above automatically, in your shopping cart.
Please give us a call or
email if you have any questions
Ingredients
Nutrition Facts |
||
Serving Size: 1/4 c. (47g) Servings Per Container: Varies |
||
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% |
Specs
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1 - 10 of 47 reviews
I've ordered several times from Pleasant Hill Grain and their products are always satisfactory and their people are very helpful. It's more economical to buy the super pails because they are already in long term storage pails with oxygen inhibitors. I do a lot of baking and grind my own flour... I highly recommend these guys!
I’ve always been pleased with any of the products that I have purchased from Pleasant Hill. Rye will be a welcome change for our family. Everyone likes the flavor. The order was prompt and in good condition. The pail was a bit sucked in on the sides but, no cracks or damage. All is well. This company has great customer service.
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, a grain almost totally unknown in Las Vegas.
I`ve bought many pails of PHG rye over the years. It is always perfect. Fresh, clean and vacuum packed.
MY SIMPLE NO FAIL RYE BREAD RECIPE:
1. Late in the day put 45 oz whole rye flour (by weight) into a big bowl.
2. In a smaller bowel add 3 tsp salt to 34 oz water.
3. Pour the saltwater into the rye and hand mix just enough combine.
4. Cover and refrigerate overnight.
5. Next morning mix 3 tsp dry yeast and 4 oz water.
6. Add water-yeast mix to the refrigerated flour mix and quick mix by hand.
7. Measure equally into 2 large (or three 3 smaller) parchment lined loaf pans.
8. Rise about 3 hours at room temperature until small holes start showing.
9. Place any flat pan on bottom oven shelf.
9. Heat oven to 475 degrees.
10. Sprinkle breads with flour and Lame tops with knife.
11. Reduce heat to 425 degrees and immediately place loafs in oven.
12. Add 1/2 cup water to the heated flat pan to create steam.
13. Bake 50 mins for small pans or 60 mins for large pans, turning halfway.
Place loose tinfoil across tops if breads brown too fast.
14. Remove from oven, remove from pans, cool, then bag in plastic. I double the
recipe making 6 loafs. Imkeep one loaf out and freeze the others.
TIPS: -Rye bran is sharp and cuts gluten strands resulting in a denser bread
the more you mix.
-Autolyse (letting dough sit overnight before adding yeast) lets the
heavy whole rye flour absorb water properly, and works for Eincorn too.
I don't use as much rye as wheat so I was concerned about its longevity. I bought the Gamma Seal lids to ensure its storage. After 6 months it has kept well.
Germans love their bread.... I have been baking whole grain bread for 28 years. So I have seen quite a bit of different qualities in grain. This rye is really good! I also like that it comes in a pail and you can buy a special lid. Shipping is very fast and reliable.
I've bought this grain for years. I keep extra buckets on hand. Several years ago I also purchased the grainmill (Jupiter) love it. I purchase rye, wheat, and barley and mix together. I'm very satisfied.
I started grinding rye berries for flour years ago. It was cheaper to grind my own flour than to buy it in a specialty store. Fresh rye makes the best smelling and tasting rye bread and rolls. Plus the toast from the rye bread is great with orange marmalade.
I have baked our bread for many years using a small electric mill to grind wheat. I’ve recently started making rye bread. I bought wheat through many places through the years but none better than Pleasant Hill Grain. Wheat & now the rye that I get from them is top quality & is delivered within a few days. Totally satisfied customer!!
The products, including this rye, have all been top-notch quality. The grains are clean and ALIVE, as we sprout all our grains before consuming. A BIG thank-you to Pleasant Hill.