Why Whole Grain Rye?

Let us start by stating rye is good. We on the Elliott Farm have always loved dark rye bread. We have experimented with rye muffins, biscuits, cookies, pizza crust and oh so many other things! Rye flour is NOT easy to use and learning to bake with it is a bit of a challenge. However, the things we make most are fairly easy to make. First off, rye takes a while to proof. It is very low in glutens and they are different glutens than you find in wheat bread.

This blog is about our flour, how we use it, how to store it and how we grow it.

Though out the growing season, you will see the new crop develop. You will see us care for it, you will see us harvest it. Eventually, you will see us mill it. You will see us bake with it extensively.

We intend to be at the Dallas Farmers Market often, milling the flour with our tabletop mill while you wait and selling it locally with no expensive shipping charges.

See you there and as often as we can, in this blog!