Great River Milling Organic Dark Rye Flour | Whole Grain, Non-GMO, Kosher, Unbromated | Earthy Flavor for Rye Bread, Sourdough Starter, Bagels, Crackers & Artisan Baking | 25 Lb

Excellent quality rye flour. Rich, dark, and very flavorful with a true whole-grain character. Bakes beautifully, smells fresh, and delivers authentic rye taste. Perfect for sourdough and mixed rye breads. Will definitely buy again!

Great dark rye. This is a hard product to find at my local grocery store. Happy with my purchase.

For making ‘party rye’ loaves, this was an excellent quality ingredient

Excellent quality

I love rye bread and Fred Meyers near my home stopped selling it from their bulk bins a few years ago. I could sometimes find Bob's Red mill organic rye at the market, but it is much more expensive in the small 24 ounce bags. I was glad to buy Great River Organic Rye again in bulk at a reasonable price and I will continue to bake rye bread at least once a month (I have the big, 7 quart Kitchen Aid stand mixer and usually make 3 or 4 loaves at a time). Obviously, I'm happy with Great River's Organic Rye, I get great results consistently with it, and I heartily recommend it. Last year thru this summer I baked mostly Swedish Limpa, sometimes Danish Rye with Caraway seeds, and now the last three times I've baked Danish Dill Rye Bread. I also used the rye flour to make a sour dough starter and it was ready for use in about 5 days. For the Swedish Limpa, I use ground Cardamon, Anise seed, and orange zest (or, I substitute orange extract for the zest). For the Danish Dill, I use both dill seeds and dill weed. I love to bake. I also love tuna salad on toasted rye bread! Most of the store bought rye, especially the lower cost stuff, is too fluffy and will not stand up to an open face sandwich. You can moderate the density of the crumb by adding some dry non-fat milk powder. For four loaves (16 ounces of flour by weight per loaf) I usually use 3 or 4 tablespoons of canola oil and 2 tablespoons of milk powder if I want to soften the crumb a little. Though the Great River Rye is not coarse ground, it can be used for pumpernickel bread, add either molasses or dark brown sugar if the molasses flavor is too strong for your tastes.

This flour texture is perfect and it works well in my bread recipe. I am new to making rye bread and am experimenting to get more flavor in the combinations of flour I’m using. The bread tastes good with a nice texture. An interesting side effect…the rye bread keeps longer than the white or wheat recipes. I love that it is organic and rye is healthier for us. I will purchase again.

Tastes great. Bakes nicely. Good flavor and aroma. A little pricey.

Amazing quality and my rye sourdough is soooo good everytime I’m using this flour.