I made this into a rye bread, adding gluten and whole wheat flour - using 75% rye flour. It came out wonderfully. It's tasty and moist, and the dough was quite able to be handled and formed. Aromas were great before and after baking.
I use the dark rye to both feed my sour rye starter and in my rye bread dough. Love it
Makes very good rye bread mixed 50/50 with the High Protein Bread Flour.
I purchased 4 pkgs. of dark rye flour to use in bread making. I've been making sourdough bread for the past 6 months. This discovery of dark rye flour allowed me to try my hand at sourdough pumpernickel bread. It was absolutely amazing! I'm excited to see what else Janie's Mill has.
Love this flour. It has what I would almost characterize as an aromatic quality. The bread it produces and particularly my rye currant buns have a wonderfully fruity underlying flavor now, a direct result of using this flour. Highly recommend! :)
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