PuroRaw Dark Rye Flour, 2lbs, Dark Rye Flour for Bread Machine, Pumpernickel Flour, Whole Rye Flour for Baking, Rye Bread Flour, Pumpernickel Meal, Non-GMO, Batch Tested, Product of Canada

Seems good quality. Still have some left. I don't make a lot of rye bread.

This rye was far superior in texture, color and flavor to another well known brand I’ve bought for my bread making machine. I have used it to make pumpernickel and am very pleased.

I used this in a recipe for a very dense German pumpernickel my daughter loves. It was excellent!

Fair price good taste

Some time check the ingredients of "rye" bread you find in the store. You will probably see that rye flour is not the flour used in that bread and if it's "dark rye" it's probably only dark because of added cocoa. If you wish to make real dark rye bread, I recommend this flour.

Making the perfect sourdough bread takes science, so I thought until I learned you need the best quality flour! Every time I baked a sourdough bread or focaccia, I gave it to my goats and chickens!!! Not to spoil them, it never came out the way it was intended. Then I saw this dark rye flour and and thought, if it gets fed to my critters again, I’m not baking sourdough bread again! So, I tried it again but using this flour and OH MY Goodness!!! It smells so good, the crust was so crunchy, and soft inside!!! Look at the picture and videos and you’ll be saying pure perfection. I even prayed over the ingredients before mixing it, lol!

I'm so glad I found dark rye flour as it's not available in any store near me. I wanted to bake some brown bread (in a can!) from a recipe that I found in an issue of Cooks Illustrated. The texture and bake came out perfect and it satisfied my need to eat something that I remembered fondly from my childhood growing up in New England. The flour was a great quality and provided a rich, complex flavor.

Well when I bought it I was going to make rye bread, but if you want sourdough bread starter you need rye flour which contains a wild natural yeast. Just place some in a dish with water and and white flour then on the next day remove 1/2 of the mix and add some more white flour with water. Do that for five days in a row and on the sixth day your have sourdough starter. I made a large batch and put in ice cube trays for a much later time. When frozen the yeast can survive for a time, but the flavor is all you really need. A few starter cubes to throw in.