War Eagle Mill Rye Flour, Organic and non-GMO (2 lbs)
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It hasn't happened yet.
Without a doubt! This flour is ideal for use in a bread machine.
My family enjoyed our War Eagle Mill rye bread just as much as the King Arthur bread we had made.
All I can do is look at the back label, which has the same photo as the main one to the right, and it says AR, Arkansas? The complete address is provided. It's not China, don't you believe it! This has been used in Swedish rye breads and is delicious.
Selected User Reviews For War Eagle Mill Rye Flour, Organic and non-GMO (2 lbs)
Fresh Rye flour in a 2 pound package that fits in with my other three flours, and it's free of bugs: ) Best-of-the-best-of-the-best-of-the A year has passed since the date. Another review alarmed me when it stated that the box contained some bugs. Now there are no bugs, only delicious Rye flour in a tightly sealed bag with no way for anything to get in. If you get bugs in your flour, just freeze it to kill the bugs, then spoon out the top layer of flour and bake with the rest.
When I couldn't find Bob's Red Mill rye, I substituted another rye brand from Amazon, which resulted in gummy bread. This War Eagle rye flour produces excellent bread that is not gummy in the least. The texture is fantastic, and it toasts up nicely. In fact, it's superior to Bob's Red Mill.
I'm not going to open the package because I'm afraid it'll be infested with bugs or eggs as well. I'm annoyed that I accidentally set off a bug bomb inside my house, and now they might be all over the place. I'm not sure what they are; they're tiny bugs that move quickly for their size. I don't see any other reviews that mention bugs, so I'm guessing I'm unique or they won't allow any bug reviews to be published. I bought some whole wheat flour from Gristmills, and it arrived in good condition, and I'm enjoying it. I don't know where the insects came from. It's just a guess, but I'm guessing they're some kind of weevil, but they're too small to tell.
This is fantastic! I got my sourdough starter up and running quickly. In the mountains of North Carolina, where I live, we are just entering fall. My whole wheat starters suffered as the temperature dropped. Not this time. br>br>When making starter, rye flour is the way to go. This brand is a little pricey, but it's worth it because there's no waste.
I used this flour to make two delicious rye bread loaves. I made rye bread using the Food Network recipe, which calls for one cup of rye flour and two cups of whole wheat flour. 1 and a half cups all-purpose flour A cup of milk, an egg, and three tablespoons of melted butter round out the ingredients. If you want to make it, I mentioned some of the ingredients so you can look up the recipe. I used a stand mixer with a dough hook to make it. br>br>The flour is a pale yellow color, but the bread slices up to look like rye bread. My son does not like caraway seeds, so I haven't used them. I do, and I'll use them in the next loaf. br>br>This flour isn't due to expire for another year, but it'll be long gone by then. br>br>$10 may seem like a lot of money for flour, but when and if you can find it in stores, it's even more expensive; I'm not sure why it's so difficult to come by. Isn't it true that rye bread isn't popular? If you haven't guessed, I adore this flour and will gladly purchase it again.
I'd like the option of a 5 pound option. Excellent rye flour that arrived quickly and appears to be brand new. I made a 100% rye sourdough that turned out perfect. This flour performed well in 100% rye sourdough bread. I wish there was a 5 pound bag option.
I'm a professional pastry chef and baker who caters to a high-end clientele. For my business, I usually use King Arthur flours, but when I bake for myself and my family, I only use War Eagle Mill flours. This rye flour is extremely consistent, making it ideal for making a bread starter with a more complex flavor profile. It only takes a little to make a big difference. Because War Eagle Mill's inventory is depleted so quickly, I've never gotten any bugs. Perfectionist bakers will love this book. Take a look at them.
I'd never made rye bread before, so I looked it up online. There are three types of rye flour: medium, light dark. Dark rye flour, I assumed, was used to make pumpernickle-style sausages. Because I needed rye flour, I ordered War Eagle Mill Rye Flour, which is a medium rye. The rye flavor wasn't overpowering, but it was still delicious! It smelled incredible. I gave the bread to two friends, who raved about it. Caraway seeds were added to the mix. The bread was deliciously moist, and just thinking about it makes my mouth water. This flour is going to be a hit with you. br>br>I'll get some dark rye flour and combine it with the medium rye flour.
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