Anson Mills grows the heirloom Abruzzi rye that was famous in the Carolina Territory during our colonial era—the very rye flour used in “thirded breads,” such as the famous Boston brown bread. The kernels of this grain are lovely green-gold in appearance with aromatic qualities of bold mineral, spice, and sweet cream over deep, nutty grain flavors. This fresh-milled flour is left coarse to produce a meal-like texture for use in rustic breads and pastas. Abruzzi Rye Flour stands out with appealing individual presence when incorporated into both classic slow-ferment and quick breads.