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

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.

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.

Tasty fresh

Much better than the regular rye I bought last time., with molasses is my favorite bread., 👏👏👏💕

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!

Great for making dark breads, like pumpernickel or dark rye in our breadmakers.

Great dark rye flour. Makes a great rye sourdough loaf.

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.