The “French Blend” is 60/30/10 - hard white wheat, spelt, and Ryman rye
Sesame Durum is 60/40 - hard white wheat and durum
Jew-ish rye is my spin on a Jewish deli rye, 70/30 - Rouge de Bordeaux and Serafino rye with caraway milled into the flour and whole seeds inside as well
Vollkornbrot is 100% Ryman rye with whole rye berries inside and sunflower, flax, and pumpkin seed on top - this was inspired by the recipe in Daniel Leader’s book, “Local Breads”
All made with all home milled flour