Rhode Island Rye supports a local farm, a local mill and a local bakery. And it tastes good, too.
I’ll admit that I’m not as much of a bread connoisseur as an ice cream one. Still, there are quite a few reasons to be impressed by Seven Stars Bakery’s addition of the Rhode Island Rye loaf. Modeled after a dense, moist German Vollkornbrot, the loaf weighs more than it looks. Sliced thin and toasted with some salted butter or Farmstead cheese, it offers a rich, complex flavor. According to the bakery, it can last for several weeks when kept sealed in plastic.
But my favorite feature of this bread is that it’s home grown. The rye is grown on Schartner’s Farm in Exeter, RI then ground using traditional stone milling at Kenyon’s Grist Mill in Usquepaug, RI. The resulting flour becomes the star ingredient (along with RI rye berries, water, salt and yeast) in the official Rhode Island Rye bread. Buy the loaves at Seven Stars Bakery locations and their farmer’s market stands.
Schartner’s Farm
Route 2 and 1 Arnold Place
Exeter, RI
Kenyon’s Grist Mill
Usquepaug, RI
www.kenyonsgristmill.com
Seven Stars Bakery
Providence & East Providence, RI
www.sevenstarsbakery.com
The Rhode Less Traveled: A Rhode Island Blog 
Actually, I think it is fantastic sliced thick (thick enough to just barely fit in the toaster), and toasted until it’s hot and just getting dark brown on the exterior. Then put a lot of butter on it and let it melt… A little salt and it made a delicious breakfast. It has a moist, cakey crumb and a rich sour flavor. A friend of mine in the Navy talks about a “life-sustaining” bread recipe developed to keep you alive if that’s all you eat. This bread is my idea of what that could taste like.