Kosher rye flour is milled from whole grain rye (including the bran, endosperm and germ) and retains most of its nutrients. Use it as a partial substitution for other grain flours in baked goods.
Rye flour is lower in gluten than wheat, so combine it with wheat flour in yeast breads. Rye is a wheat relative known especially for the distinctive, hearty flavor it imparts to traditional rye and pumpernickel breads. It is one of the most recently domesticated cereal crops, a descendant of a wild type that was widely distributed in wheat and barley fields in southern Asia.
Rye is more tolerant of cold temperatures and drought than wheat and many other cereal grains. This has made it a prized staple for northern Europeans, who use it to make breads, crackers, and whiskey. Nutritionally rye is similar to wheat but has less gluten.
They buy the best quality as close to home as possible, and wherever possible, they maintain grower identity.