Freshly milled rye VS aged milled rye

stale and missing all the good stuff.  Using fresh milled is whole grain and if the flour doesn't say whole grain it is what ever the miller wants to put in it and much of the germ will be missing, since it spoils very fast,  for siue and some bran will be gone as well and who know how old it is?

No you don't need to age rye, since the structure of rye breads is not predicated on gluten quality.

Oh please use the fresh rye if you can get it.  My grandfather spent his adult life working at a Rye Mill and some of my greatest memories are visiting him there and going with him to check the quality of the flour as it went through the different milling stages.  We would sniff it (wonderful smell) and taste it and rub it between our fingers to see how fine it was.  I couldn't tell much but he could.