Introducing our newest stone-milled culinary flour: Malted Caramel Danko Rye. This is what happens when a maltster and a miller share a facility. We take NY-grown Danko rye — the heritage variety behind our beloved dark rye and light rye flours — and malt it in our own malthouse, then kiln it as a caramel malt. Stone-milled and screened, the finished flour is deeply aromatic, with concentrated notes of caramel, toffee, dried fruit, and warm bread crust. Because the kilning has denatured the enzymes, it's a non-diastatic flour — meaning it's built for flavor, not fermentation. Swap it into any recipe as 10–20% of the total flour weight without touching hydration or rise. Our test bakers have been losing their minds coming up with uses. You think brown butter is good in chocolate chip cookies? This flour is no match. Blend it into brownies for a deeper, richer chocolate. Toast it into granola for aromatic malty crunch. Stir it into pancake batter for a Sunday morning that ruins every other pancake for you afterward. NY-grown. Stone-milled in Holyoke. Small-batch. Just don't tell brown butter. Grain: Danko Rye Protein: 9% Extraction: 83% Source: Oeshsner Farms, Newfield, NY Ways to Use Malted Caramel Rye Flour: Cookies, Cakes, Pudding, Sweet Bread, Brownies Try It In: Rye Cocoa Cake
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