Dark Rye Flour

This dark rye flour arrived fresh and well-packaged, with a clean aroma and no clumps. Its baking ability is great — the dough rises evenly, and the texture of the baked bread is exactly what you want from whole rye: dense, flavorful, and hearty. The size of the bag is perfect for regular home baking, and the flour has a good shelf life, staying fresh for a long time. Overall, an excellent choice for rye bread, sourdough, and pumpernickel lovers.

The recipe I used was excellent for making the pumpernickel bread. Not a huge loaf but what a great tasting bread. Ingredients Steakhouse Pumpernickel 2½ cups (12½ oz/355 g) all-purpose flour 2 cups (10 oz/282 g) rye flour (or whole wheat) 2 tablespoons unsweeteened cocoa powder 5 teaspoons instant yeast 1 tablespoon granulated sugar 1 tablespoon salt 1½ cup (12 fl oz/340 ml) warm water 1teaspoon ground coffee 6 tablespoons molasses (or treacle) 2 tablespoons vegetable oil Instructions Make the dough Grease two 9 x 5-inch (23 x 12½ cm) loaf pans. Set aside. In a large bowl stir together the all-purpose flour, rye flour, cocoa powder, yeast, sugar and salt. In a separate bowl mix together the warm water, molasses, and oil. Pour the wet ingredients into the dry mix and combine until a dough is formed. Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, roughly 8-10 minutes. (You can also knead this with a stand mixer, fitted with a dough hook, on medium-low speed for 5-8 minutes.) Place the dough in a large, clean, oiled bowl and cover. Let it rest in a warm place until it has doubled in size, roughly 60-90 minutes. Shape the Dough Punch down the dough and then divide in half. For each half, pat the dough into a rough triangle that is about 10-inches (25½ cm) wide at the base, 5-inches (12½ cm) wide at the tip and 10-inches (25½ cm) tall. Roll the dough into a log from the 5-inch end down to the base, pinching the seams. Turn the log so that it is seam side down and tuck the ends under the loaf. Carefully place into a prepared loaf pan and repeat with the second half of the dough, then cover the pans and place in a warm place until doubled in size, about 45 minutes. Towards the end of the rise, preheat oven to 375°F (190°C). Bake for about 40 minutes. (The bread is done when it sounds hollow when tapped.) Let cool completely on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks. Defrost at room temerpature for several hours.

I'm extremely happy with the quality and quantity of this product. Highly recommend if you're into making breads and bagels.

I could not find dark rye flour at ANY local grocery stores so I was forced to buy it online. It was purchased to make pumpernickel bread for Christmas dinner. It was very tasty and flavorful. Rather expensive as far as flour goes but I suppose that is because it is a specialty flour.

This an alternative to wheat flour. It is full of fiber. It can be used for baking,frying and just about anything else. It tastes good and it remains good for a long time.The quality is great and it is value for money. The color and the freshness are amazing.

Makes wonderful pumpernickel

I used the rye flour to make pumpernickel bread the bread was delicious .

It’s what it’s supposed to be