Rye Flour 2lb / 32oz, Dark Rye Flour for Bread, Pumpernickel Flour, Rye Bread Flour, Rye Flour for Baking, 100% Whole Rye Flour, Non-GMO.

The recipe I used was excellent for making the pumpernickel bread. Not a huge loaf but what a great tasting bread.IngredientsSteakhouse Pumpernickel2½ cups (12½ oz/355 g) all-purpose flour2 cups (10 oz/282 g) rye flour (or whole wheat)2 tablespoons unsweeteened cocoa powder5 teaspoons instant yeast1 tablespoon granulated sugar1 tablespoon salt1½ cup (12 fl oz/340 ml) warm water1teaspoon ground coffee6 tablespoons molasses (or treacle)2 tablespoons vegetable oilInstructionsMake the doughGrease two 9 x 5-inch (23 x 12½ cm) loaf pans. Set aside.In a large bowl stir together the all-purpose flour, rye flour, cocoa powder, yeast, sugar and salt.In a separate bowl mix together the warm water, molasses, and oil.Pour the wet ingredients into the dry mix and combine until a dough is formed.Transfer the dough to a lightly floured surface and knead until it is smooth and elastic, roughly 8-10 minutes. (You can also knead this with a stand mixer, fitted with a dough hook, on medium-low speed for 5-8 minutes.)Place the dough in a large, clean, oiled bowl and cover. Let it rest in a warm place until it has doubled in size, roughly 60-90 minutes.Shape the DoughPunch down the dough and then divide in half. For each half, pat the dough into a rough triangle that is about 10-inches (25½ cm) wide at the base, 5-inches (12½ cm) wide at the tip and 10-inches (25½ cm) tall.Roll the dough into a log from the 5-inch end down to the base, pinching the seams. Turn the log so that it is seam side down and tuck the ends under the loaf.Carefully place into a prepared loaf pan and repeat with the second half of the dough, then cover the pans and place in a warm place until doubled in size, about 45 minutes.Towards the end of the rise, preheat oven to 375°F (190°C).Bake for about 40 minutes. (The bread is done when it sounds hollow when tapped.)Let cool completely on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks. Defrost at room temerpature for several hours.

So good

Excellent flour

A really good flour. My stores do not carry Dark Rye (or any Rye) so I am glad I could get it from Amazon. There were no problems with it being shipped. Recommended.

This an alternative to wheat flour. It is full of fiber. It can be used for baking,frying and just about anything else. It tastes good and it remains good for a long time.The quality is great and it is value for money. The color and the freshness are amazing.

I used the rye flour to make pumpernickel breadthe bread was delicious .

It arrived quickly. I wanted to make a special bread but our bread maker didn't bake it correctly. But I believe this product had nothing to do with my failure.

Well it's exactly what I want...bag it's like zipploc flour it's like advertised