Rye is a cereal grain, closely related to wheat. It is mainly grown as a bread grain, for livestock feed or for distillation into grain alcohol spirits. The Organic Rye grain that Four Leaf use for milling is grown in South Australia and is most suitable for feeding the sourdough starter that I sell in the Sourdough Bread Kits and use at my Sourdough Workshops.
Read about using Rye to feed the starter here.
Rich in B-vitamins, rye contains generous amounts of iron, calcium, phosphorus and potassium and also has the highest amount of lysine of all grains. As rye is lacking in glutenous proteins, bread made from rye is heavier, denser and usually darker than wheat bread. A lighter bread can be made by blending with a wheat flour.
Four Leaf Organic Rye Flour (and other Australian Organic Foods) are available from the Garden Shed and Pantry and the Cygnet Market.