This hearty rye grain has been proudly biodynamically grown in the Wimmera region of Western Victoria by Stephen and Tania Walter at Burrum Biodynamics. Fantastic for grinding your own flour for your heavier style winter bread or to give your sourdough culture the kick it needs every now and then. It is also amazing to crack in your food processor and soak and add some wonderful grain to your loaves.

Also great for Sprouting your very own Rye Grass.

Please note: because the grower rotates their crops each year, so it is not uncommon to find other seeds mixed in with your grain (it shouldn't be too much). Mixed cropping ensures a healthy soil that allows the growers to reduce their dependance on synthetic fertilisers and pesticides.

Practice for conventional growers is to poison their paddocks before planting the new season crops to ensure old season crops don’t come through, being an organic crop this is thankfully not an option.