Bob's Red Mill Organic Dark Rye Flour, 20 ounce (Pack of 4)

This 4 pack of Bob's Rye flour was perfect for my first sourdough rye bread experiment. The bread came out perfect. I gave one pack to a friend for her to try. This made a great gift. Great idea to divide the flour into four packs. The rye flour makes a great tasting bread for grilled cheese and other savory combanations. Delicious!

Quick arrival, packaged nicely. The flour itself was like silk. Soft, milled very finely, worked perfectly for my sourdough bread. Definitely recommend!

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.

This makes the most tasty sourdough bread! I use 400g bread flour 100g rye flour, 100g flour 375g water and 10g salt. When I use this rye flour it always comes out perfect and everyone comments on it. The bread always comes out an amazing texture and color.

Great, hard-to-find product. If you need rye flour, you know how scarce it is (in the US). Glad to have found these, in the resealable bags too