Bob's Red Mill Organic Dark Rye Flour, 22-ounce (Pack of 4)

This is expensive flour and of highest quality. I mix it with bread flour(11%) for a nice light rye loaf. Yummy. A little in (30%) in the mix does very well. will buy again

It's rye flour. Grains have been a serious part of human diet for - Just about as long as there have been men. Try it, you'll like it.

I am an avid bread baker and I work with many grains and flours. This dark rye works well in rye breads, and other whole grain bread recipies, especially the "no knead" overnight fermentation recipes.My Bread: The Revolutionary No-Work, No-Knead Method You will probably have to add a little more liquid to the dough. It does absorb more than white all purpose or white bread flour. This flour makes your dough very stiff, even with the added liquid. I have used up to one cup of this in a 6 cup recipe as a substitute for whole wheat flour and had good results BUT since this does not have as much gluten as white or regular wheat, it is a good idea to add a tablespoon of vital wheat gluten Hodgson Mill Vital Wheat Gluten with Vitamin C, 6.5-Ounce Boxes (Pack of 8)for each cup of rye. (or for every cup of oats, light rye, graham, or even if using lots of whole wheat). The extra gluten makes up for the low gluten levels in these flours. Gluten, of course, gives you better rise and texture. This dark rye is especially good to use in dark pumpernickel (Russian Rye) bread. The addition of a tablespoon or two of molasses really makes the bread dark. Rye is a different grain than wheat, but contrary to expectations, it does not really taste like "rye" bread on it's own. Caraway seeds are what give rye bread the typical rye flavor.McCormick Caraway Seed, 1.75 oz You can add caraway seeds whole, but I grind or crush a teaspoon per loaf, to spread out the flavor. They are a bit pricey, but they really do add great rye flavor. I also add one tablespoon of unsweetened cocoa to each loaf for an exceptional dark color and flavor. You can't taste the cocoa, but you will really see and taste see a difference in the bread. I use this dark rye flour in a great "copy cat" recipe for squaw bread (as served at Outback Steak house) that I found by googling for it. There are also some great recipies for rye crackers in Peter Reinhart's books. The Bread Baker's Apprentice: Mastering the Art of Extraordinary BreadThis is wonderful flour! Organic, and very versatile!

This is just what I had hoped for.

This Rye Flour makes a very tasty rye bread. So tasty that even my adult daughter who usually doesn't like Rye Bread.....loved it. I also like the size of the package 22 oz. First of all I've always found it very difficult to find rye flour in the grocery store. Then, when I have found it in the past it usually comes in a 5 lb. bag like other flour. The problem is most recipes for rye bread only require 1/2 cup to 1 1/4 cup of rye flour. Therefore in the past I purchased a 5 lb. bag of rye flour, baked a few loaves over time, then by not using all the flour I ended up throwing out the remainder. What a waste. So I was glad to see that Bob's Red Mill has this wonderful tasting product in this great size. I received my 4 pack of this product on September 23, and have already made 3 loaves. Two in my bread machine and one by hand and baked in the oven. I've always known Bob's Red Mill products to have real good dates, that is why I purchased this 4 pack, and the price was awesome! No disappointment as I said I received this Sept, 23 2016 and the expiration date is 2/2018. The recipe I used this past time came from Allrecipes.com and it was called Caraway Rye Bread for the Bread Machine. It had all the ingredients I like in Rye Bread: Brown sugar, Molasses, and of course a good rye flour...among others.

I followed the recipe on the package and produced a very nice rye bread. I didn't taste the stronger rye flavor that I was looking for, that I had found in the "Bob's Red Mill" mix that I had tried prior to this, but I think it may be because I identify rye with the caraway seed flavor. So that's next!I like the fact that this rye flour has not been processed to the extent that the light rye has. Therefore, there is alot more fiber. It's a great flour that can help you make a very nice loaf. I recommend it !

The flour seems to be of consistent quality and coarseness, and a reasonable price for an organic specialty flour. I brought this primarily to feed my sourdough starter. I began with a white levain and it simply wasn't very active. I switched to feeding my starter 50% of this Dark Rye Flour, and 50% whole wheat flour. The difference was almost immediate. My starter now has a lot of activity and gives me good rise and flavor. My starter is also, perhaps as a consequence of the improved nutritional value of the whole grain flours, astonishingly robust -- I'll sometimes forget to feed my starter for a few days and it bounces back every time without fail.I use this flour at about 25% by weight for my favorite recipe (Dan Lepards' "Mill Loaf" from the excellent "Art of Handmade Bread") and it gives the resulting bread a wonderful richness that plays well off the acidity and fruitiness of the starter. It also yields a loaf that is very resistant to going stale. It lasts up to a week if simply stored cut side down on a cutting board. I've begun adding it to other recipes from pancakes to banana bread and it has worked well there too. Highly recommend.