Organic Dark Rye Flour, 20oz (Pack of 1) - Non GMO, Whole Grain, Vegan, Kosher

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

The best for feeding sourdough starters!

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.

Bob's Red Mill products are high quality. I love this organic dark rye flour! I use it in homemade sourdough bread and it always turns out delicious!

Buy this..it's great

This rye flour is good quality but very small amount. Does not smell, taste good

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.

One of two maybe three companies that produce flower products that’s safe to eat and minimally processed and of high quality. Everything else is designed to basically kill you slowly because the high process that goes into making the products that strips it of any nutritional value before they inject nutrients back into it.

Great Rye Flour at a good price

Delivered promptly in good condition. Happy with the purchase.

I have my sourdough starter that I keep feeding with this flour. Makes great bread

I used it in my bread machine, it was very easy to incorporate it into recipes. Very satisfied and will definitely purchase again!

love this product. The rye bread I make comes out fantastic using this flour. It's a staple in my kitchen, along with many other of the Bob's Red Mill flours.