Milled from @items/grain-sheaves/rye, this flour is darker than any other on the shelf — a grayish brown that looks faintly damp even when bone dry, and smells of the cold fields it came from.
It is sticky to work and slow to rise, and it repays neither hurry nor impatience. What it gives back is a dense, keeping loaf that outlasts every paler bread in a traveler's pack.


Rye Flour

A sack of grayish-brown flour, stamped with a drooping ear.

Baked from @items/flours/rye, this loaf comes out darker and heavier than its size promises, with a tight damp crumb and a sour edge that lingers.
Rye bread does not go stale so much as slowly turn to stone, which is a virtue in a pack: cut thin, it is still perfectly good days after a wheat loaf would have been thrown to the birds.


Rye Bread

A dark, dense brown loaf that keeps for days.

, a dark loaf that comes out heavier than it went in and keeps for days.
Rye dough is sticky, sullen, and slow to rise. The trick is simply to leave it alone longer than feels reasonable.


Bake Rye Bread

Mill Rye Flour

Mill Wheat Flour

Bake rye flour into a dark, dense loaf at the range.


Tier	2
Level	7
Experience	20
Station	Range

Bake Rye Bread

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