Sangaste Rye is a limited release. Don't let this one get away.

Meet the King of Rye: Sangaste Rye. Stone milled whole grain to preserve every bit of its character, this flour is deeply earthy and dark, with a natural sweetness and malty undertone that develops slowly, beautifully, in long fermentation. Where most rye hums a single note, Sangaste is the whole symphony. In your sourdough, it builds a dense, silky crumb with a complexity you won't find anywhere else. It’s the gold standard for sourdough— thirsty, active, and built for slow, patient bakes.

Named after an Estonian village where it was first cultivated, Sangaste Rye earned its fame the old-fashioned way: winning a Gold Medal at the 1889 World's Fair in Paris. Now this legendary, 19th-century grain is making its way back from the edge of extinction. We mill it whole, nothing removed, so the full depth of this grain reaches your kitchen exactly as it was meant to be. And by baking with it, you're helping bring it back to the table where it belongs.

Our crop was grown in Finland by farmers rooted in regenerative practices and a real love of rye. Getting it here wasn't easy — sourcing, securing, and shipping a heritage grain across the Atlantic is no small feat, especially in today’s climate. But the moment we tasted that first freshly milled batch, we knew this was worth chasing.

Sourdough tip: because our Sangaste Rye Flour is stone milled, retaining all its bran and germ, if you are swapping it into a recipe designed for commercial rye, you may need to increase the hydration by 5–10%.

Whole Grain Flour | Non-GMO | Folic Acid Free