Austrian r960 rye
Hello, I am curious if anyone knows any sourcing info on Austrian Rye seeds. I’m reading through Modernist Bread and they reference Austrian Rye as having unique properties that can help produce a more open crumb and chewiness similar to wheat.
This is not an indictment of American Rye, breads, or bakers. I have a farmer looking for a rye seed to plant and over-winter here in Maine and this part of MB piqued my interest.
From what hat I can tell from discussions with other bakers and online research; the name they use, Austrian R960, probably refers to the milling process for light rye (fine ground with the bran and germ sifted).
I would appreciate any suggestions for rye varietals (and where to find them...) that have good bread characteristics: flavor, respectable falling number, and/or good Amolygraph numbers...