Whole rye is
another grain that delivers a unique combination of rich, hearty taste. Rye has
been used in bread baking for centuries. While high in protein, it’s low in
gluten so makes for a very dense loaf of bread if not combined with higher
gluten flours. 100% rye bread, such as traditional pumpernickel, can often be
tolerated by those with wheat sensitivities. Grown in the Maritimes.