Great River Organic Milling, Specialty Flour, Dark Rye Flour, Stone Ground, Organic, 22 Ounces (Pack of 4)
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Folic acid is not added to any of our products. In fact, none of our flours or grains contain any additives. They are 100% organic totally organic totally organic totally organ Thank you for contacting us. I hope this information is helpful.
The bread will be very small, squished, and heavy if you only use rye flour. I use my bread machine to make the following: 1. 1 cup rye flour, 5 cup rye flour, 5 cup rye flour, 5 cup ry 1 cup all-purpose flour (from the same Organic Milling Company) and 5 wheat flour (from the same Organic Milling Company) (I prefer Trader Joe's all-purpose unbleached flour, but it doesn't have to be TJ'S). Although all-purpose flour is not as healthy as whole wheat flour, it is necessary to keep the bread together. If you omit it and instead use a 50/50 mix of rye and wheat flour, the bread will crumble easily. I also add 2 tsp salt, 1 tsp sugar, 1 tbsp oil, and 2 tsp vinegar. The bread rises nicely and is much puffier than bread made solely from rye flour, thanks to 75 teaspoons of Red Dry Yeast.
Light rye flour is typically a blend of white and rye flours, whereas dark rye flour is the equivalent of whole grain rye flour, as it contains all of the bran and germ that light rye lacks. The company was most likely trying to emphasize that their product is whole grain. This business only sells whole grain rye and other specialty flours, and it has remained unchanged.
Bleached rye flour is a new term to me. This appears to be rye flour in its entirety. and ideal for Patrick O'Connell's The Inn at Little Washington Cookbook's currant/raisin pecan/walnut caraway rye bread recipe. I've been making this recipe for over 20 years, but I don't salt the encrust, and I prefer to bake it in French bread pans if I have them. "Logs" with a diameter of less than 2" are the most popular size. Enjoy!
Selected User Reviews For Great River Organic Milling, Specialty Flour, Dark Rye Flour, Stone Ground, Organic, 22 Ounces (Pack of 4)
I had no idea that rye floors came in three different colors: dark, light, and white. (after messing up a few test loaves) I spoke with a real bread maker. He suggested I look for light or white on Amazon. This one was pound for pound the best deal I could find. On a pizza stone in my oven, I made my first sour dough rye. Oh, my goodness! It turned out much better than what you'd find in a big store. It's because I'm the one who created it! My success was largely due to this extremely clean organic four. Thank you for making such a great product, Great River! 25 pounds of flour seems like a lot. But if it's as good as this, I'll be back to buy it again soon!.
The item arrived in a sealed wrapping paper bag with a label attached- label made by a printer So I'm not sure if I'm getting the real deal. br>Secondly, the "bag" was ripped down the middle and spilled the contents into the box. br>I was planning to upload photos, but Amazon requires access to my phone's files in order to do so. Seriously? br>In the last 12 months, Amazon has become extremely shady. What's going on here?.
Great River Milling Rye Flourbr>br>This flour is fantastic for making bread. The bags I've ordered have always arrived in good condition and in a timely manner. As others have stated, I would classify the flour as medium. Rye with a light flavor. I've tried a few different brands, but I always come back to this one. 650g unbleached bread flour, 150g rye flour, 200g sourdough starter, 30g caraway seed, 20g salt, 3g dill, and 2g commercial yeast are used in my favorite recipe, which follows the overnight ferment technique described in both Robertson's "Tartine Bread" and Ken Forkish's "Flour, Water, Salt, Yeast. ".
I bake breads in traditional fashions, poolish, biga, straight doughs, and sour doughs, usually boules using cane proofing baskets, and I had really wanted to buy a good quality 25 pound bag of rye, and after looking around, this appeared to be the best. For a friend's birthday party, I wanted to make German rye bread with caraway seeds. I chose 80 percent hydration, similar to my whole wheat recipes, because I had never worked with rye loaves with such a high percentage of rye. With this flour, I'd use 75% hydration and an hour-long autolyse in the future. I was very pleased with the mill because the flour was fresh and easy to work with.
This flour has a great flavor, is delivered very fresh, and is finely ground so it's easy to work with. Although I prefer Bob's Red Mill rye flour, this offers similar quality at a lower price. I'd like to be able to purchase it in a 5-pound bag.
This flour, despite being whole rye, produces a wonderful aroma and flavor when baked into my dark rye bread. I've noticed some coarser components in other "dark rye" flours. They're both great. This is milled to order, so it's very fresh, according to my understanding.
I began baking my own rye bread after becoming dissatisfied with the high prices charged by ethnic stores for genuine Russian rye bread. This flour makes a delicious 60% to 100% rye substitute. The bread is a big hit with all of my visitors. I used about 3 cups per week, and it tasted great until it was gone after 10 months.
I bought a grain mill and began milling my own flour after switching to GR whole berries. I would have continued to buy this flour if I hadn't. br>br>Update as of August 16, 2018br>I'm deducting one star from my original 5-star rating. a rating of five stars I've been using this flour for over four years and have always been satisfied with it, until my most recent order. This flour usually lasted me 5 to 6 months. Six months went by without a hitch, but the most recent batch was a dud. When I scooped out some of this flour about 2 months into my previous bag, I noticed that my measuring cup looked fuzzy. Despite the fact that I couldn't see what critters were responsible, I tossed it right away. My other flours kept near this one were fine, so I'm guessing I got this flour contaminated with pests. I'm terrified of ordering it again now. I'll give it another shot in the hopes that it was a fluke. I'll make a note of it in my review. Nothing compares to the taste of a freshly baked loaf of bread. I like to eat mine while it's still warm, with a pat of butter and a sprinkling of parsley. the one with garlic I bake my 100% rye sourdough bread at least once a week. It keeps for about 5 days and tastes great. Croutons or bread kvass (a traditional Russian fermented drink) can be made with the leftovers. I've tried other brands, but this one helps me make the best loaf, so I've added it to my list of favorites.
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