D’allesandro 10 lbs. Raw Rye Berries, Kosher Parve Certified & Non-GMO

Everybody says whole grain is good for you, but crackers or whatever you buy most of the time are only a little whole, then they add a ton of salt and sugar you don't want and charge you an arm and a leg. So you buy this actual WHOLE grain. You don't need to grind it. Cook it like rice or barley or dry beans for a few hours with a little water in a crock pot or in the over at 200F. Makes a good side dish maybe with a little seasoning, or sprinkle on salad, etc. A good product that gives you a LOT of whole grain bang for your buck and it's essentially imperishable stored in a sealed jug on the porch.

The quality seems a bit above others I've tried

I ground my own flour from these, the store stuff is stale and too coarse to make 100% rye. Worked well, and as a bonus I grew a nice plot of rye by handsowing the berries (just for fun). It was full of hairy vetch which I am not sure how got there unless it was mixed in? Sometimes people sow that as ground cover, it would be there if they combined the rye and vetch. Just a note, the seeds are edible it's just interesting that it grew from the rye.

Compared to other (and cheaper) sources, these rye berries were incredibly clean, with remarkably few cracked or damaged grains and absolutely zero bits of corn or other random grains.The quality of berries is great, but the processing and sorting is where this supplier really shines.

I haven't had a full go through with this grain, but I started using it for my first batch of edible mushrooms. There was a tiny hole in the bag where a few grains could slip through, and kind of a minor amount of dust/crushed seed in the bag, but none of that will matter (i'm thinking once you rinse it out, soak it and steam/pressure cook it. Had maybe 1/6 of them open up when I slow boiled for 20 minutes (and maybe that's because I don't know what a true "simmer" is) AND I didn't stir them at all. Apparently you could have every single one of these busted open, but it will cause for a sticky cakey mess that sticks to itself like a brick. You want more surface area for the spores/spawn to reach into and live on, so the broken grains AREN'T desirable overall. Shouldn't give you a mold issue if you're pressure cooking at 15 psi, but you are better off with little broken grains (i've heard of not cooking it at all as well, which may be the best bet. Gypsum is your friend with this grain as well, which will provide some calcium for the mushroom to use during it's growth (so I read) and most importantly acts as a sort of slipping agent to keep the grains from caking together, providing more surface area for the spawn to stretch out (as I said earlier).This stuff should work just fine! Yet, if you can find it locally, that will be a lot less taxing on our mail people, amazon workers, and help your local economy and residents far more; a multitude of positive effects by keeping it closest to you. Good luck with your grain and happy growing!

These rye berries are perfect, no debris at all and they are delicious. I've made numerous loaves and each and everyone turned out perfectly. They taste almost like a very light pastry. I got the recipe from Breadtopia but instead of baking it as a boule, I instead baked it in a USA bread pan, no sticking ever (purchased on Amazon). The result was an easy to slice, easy to toast, mouthwatering loaf of bread. I highly highly recommend these rye berries.

Absolutely perfect for my mushroom growing needs, just regular rye berries but that’s the beauty of it, great value if you plan on making and sterilizing spawn bags or jars. My spores loved it and I had nice white mycelium growing in no time.

This Rye seems a lot skinnier than my last brand, but looks uniform and clean. Bag was exact weight it should be with no holes. No obvious flaws and smells / looks fresh (not going to be eating it so I can't tell you about the flavor) so not much to say.