Bob's Red Mill Organic Dark Rye Flour, 20oz (Pack of 4) - Non GMO, Whole Grain, Vegan, Kosher

Good flavor, fresh flour. Works great for all my needs.

It's rye flour. What more do you want? I use it in my sourdough to give it a different flavor and texture, and love it. And my sourdough starter never gross as strong as when I feed it this riflower.

I grew up in the 1940's -1950's in Milwaukee with rye bread baked in a German bakery. There was a stout rye and a light rye my parents bought. I liked both.Store bought rye today is really white bread with tiny amount of rye and some color added to turn it brown. Grocery stores don't sell enough rye to keep it in stock so on line is only way now. I have purchased Bob's Red Mill Organic Dark Rye Flour, 20oz (Pack of 4) eleven times now. I tried a few other brands first but settled on Bobs, a good value and quality flour. In my light rye recipe, 400 grams AP or bread flour and 50 grams of this rye flour with 300 grams of filtered water. This amount makes an excellent light rye bread.My recipe, basically. An experienced baker will know the details. Start with a poolish over night using 200 grams AP or bread flour and 50 grams rye, 1/4 tsp instant yeast and 300 grams of filtered water. Mix and cover. Same day 3 hour poolish, increase instant yeast to 1/2 tsp. The ingredient quantities for next day, 1.5 instant yeast, 1-2 tsp sugar for crust color, 1.5 tsp salt, The dry ingredients added next morning. Mix and let rise one hour. Should double or close to it. Then hand kneed a minute or two, dough will be elastic. Form a log and place in 2 qt clay baker, (purchased at Amazon), no parchment needed. Let rise about 35 minutes till dough barely crests the baker bottom lip. Oven spring finishes the rise. Cold oven start, bake around 35 minutes to 200F internal. Baker lid soaked in water during rise in the clay baker. Place wet lid on baker bottom prior to placing in cold oven. Wet lid creates steam for nice crust. Cold start protects the clay baker from thermal shock breakage and makes no difference in bread quality.

Good product, good company.they have baking products I can’t find at the store

Makes a great addition to other flour. Adds good color and taste. Use 50/50 for sour dough crackers, holding up well when rolled thin.

Great company and product. Bakes up just fine.

No rye flour at local grocery store soOrdered online and it’s fresh and just what I wanted.

This flour gives my sourdough starter a great kick!