I recently used this flour along with your whole kernel bread flour. I made an old recipe I found on-line for Polish Sauerkraut Bread. It looked beautiful and tasted amazing.
I made the Valais Rye, the GOST Borodisky Rye, and a wheat-beer rye bread, all from Stanley Ginsberg's fantastic book, The Rye Baker. Family berserk with pleasure. Couldn't wish for better flour!
Do try it; it's fresh, light, and gently aromatic.
I mostly use light rye to feed my starter. I have used it in sourdough and brownies with great results.
This flour combined with Janie’s Mill High Protein flour makes the best rye bread ever!
Launching a loaf of bread using my 100% light rye starter that I keep in the fridge makes for great anticipation. When combined with Janie's Mill all purpose or sifted artisan flours, my bread gathers all its sour rye potential over a long rise, and then produces a lightly textured, grassy loaf that loves being toasted. That same starter provides the base for my sourdough crackers. ANY cheese is pleased to be coupled with these little snappers. And then there are light rye starter sourdough pancakes. Sometimes (AH!), with wild rice in the batter.
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