This whole rye grain is grown by Stephen and Tania Walter at Burrum Biodynamics in Marnoo, western Victoria. It’s the Bevy variety, a winter-active rye selected for its reliability, robust growth, and excellent flavour. Like all of Burrum’s grains, it’s grown using Demeter-certified biodynamic farming—no synthetic inputs, just compost, crop rotation, and soil-first thinking.

Rye has a long history in traditional baking—especially in northern European sourdoughs, dense loaves, and crackers. It’s rich in dietary fibre and minerals, with a distinct earthy aroma and a complex, slightly tangy flavour.

Bevy rye mills beautifully into dark, aromatic flour, and can also be cracked or soaked for use in porridges, salads, and hearty grain dishes. With its lower gluten content, it behaves differently from wheat—but in the right hands, it shines.

Why we love it:

• Grown by Burrum Biodynamics in Marnoo, VIC

• Certified biodynamic by Demeter Australia

• Bevy variety – reliable, winter-active, rich in flavour

• Great for sourdough, crackers, porridges, or milling

• Low-input farming, no chemicals or sprays

From the farm:

Stephen and Tania Walter have been farming biodynamically since the 1990s. Their commitment to soil health, crop diversity, and ecological resilience has made them one of the leading producers of regeneratively grown grain in Australia. Read more about Burrum Biodynamics here.

FAQs

What is the Bevy variety rye grain?

Bevy is a winter-type rye known for its hardiness, strong straw, and rich grain flavour. It’s well suited to southern Australia’s growing conditions and works beautifully in sourdough and dark breads.

Is this suitable for sourdough?

Yes—rye is a traditional sourdough grain. It ferments quickly, supports wild yeast cultures well, and so it is great grain for your starter culture. It also produces dense, aromatic loaves of bread. It won't give you a lot of structure so it can either be blended in with strong wheat flour or you can lean into it and bake something like a Vollkornbrot

Can I mill this grain at home?

Absolutely. Rye grinds well in most home mills. You can mill it into a fine flour for bread, or crack it for porridge and baking.

Is it gluten free?

No. Rye does contain gluten, but a different type than that found in wheat; and less of it. It’s not suitable for coeliacs but may be tolerated by some on low-gluten diets (always check with a health professional). We have written a blog post about the intricacies of gluten in different grains. You can read about it here.

How do I cook whole rye grain?

Soak overnight and simmer until tender. Great in soups, grain salads, or as a substitute for barley or brown rice in hearty meals.

How should I store it?

Store in a sealed container in a cool, dry place. It keeps well for many months, especially if protected from moisture and pantry pests. For more information, you can read our blog post about pantry pests, here

What are biodynamic preparations?

They’re natural herbal and mineral-based treatments that support compost health and soil biology. Learn more here.

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.