Rye Sheaf

Cut from the tall, slender stands of Rye and bound at the stem, this sheaf stands a head above any other in the barn, its narrow heads drooping under their own whiskered weight.

Rye thrives in thin soil and cold wind where other cereals sulk. Threshed and milled, it yields a gray-brown flour with a darker, earthier character than its warmer-colored cousins, and the dense loaf it bakes into keeps a traveler fed for longer than its size suggests.