09/26/2026
If your social media feed is bread-heavy, you might be aware the rye is suddenly becoming trendy. There’s even a new bakery in New York City that sells only 100% rye bread (for $60/loaf). Part of their cost justification is that they import organic Austrian rye flour. I’m here to tell you that some of the best bread rye is grown right here in the Midwest at harold Wilken and sold by Janie’s Mill | Stone-ground Organic Flour . It’s a variety called Bono. We’ve been making 100% organic sourdough rye for 15 years and the first batch we made with Harold Wilken’s rye in 2019 changed our entire perspective on bread. After 18 hours of fermentation and and hour and a half of baking, their rye becomes fragrant and develops coffee-like notes in the bread. The aroma fills the bakery when the 100% rye loaves come out of the oven. Chasing that special flavor, we use a rye sourdough in most of our loaves these days. Oh, and our 1.5 lb organic, Midwest rye loaves sell for $7.
