Our rye comes from the Kos family, who have grown it on the same fields for four generations. They harvest in July, and we mill the grain in small batches so the flour is never more than a week old.
Fresh flour behaves like a living thing, because it is one.
Fresh rye flour drinks more water and ferments faster, so we changed every recipe that uses it. The valley rye now proves for 18 hours in the cold room and bakes for over an hour in the falling heat of the oven, until the kitchen smells of caraway and dark honey.
The result is darker, sourer and keeps for a week. Ask for a slice at the counter.