The rye used for this flour is grown biodynamically, primarily in southern Germany, as well as in neighbouring regions such as Austria, Hungary, Poland, and the Czech Republic. A resilient grain by nature, rye thrives with minimal intervention, naturally resisting disease and pests while maintaining its own vitality. After harvest, a portion of the grain is carefully set aside as seed for the following season - allowing farmers to remain self-sufficient, year after year, in harmony with the land. The remaining grain is taken to the Spielberger mill, where it is ground whole, preserving all its character and nutritional richness. The result is a flour that is full of flavour, deeply nourishing, and closely connected to the rhythms of nature.