Arrowhead Mills Organic Rye Flour, 20 Ounce (Pack of 6)

I bought to use in my sour dough starter. Nice size for that reason. It has worked well. I've never been disappointed with this brand. The only thing I DO NOT like about this product is, the bag is hard to align up the seal to close the bag. It's a nice and sturdy bag/closure but a pain to align. Transferred to another container and problem solved. The Rye is great though!

This is our favorite rye flour. It really helps make our pizzas, focaccia and other breads taste even better. Rye flour adds depth to the flavor of all sorts of bread like baked goods. We usually substitute 1/4 or 1/2 cup of rye for regular flour but otherwise follow the recipe. Some rye flours add a lot of color to the end product, but Arrowhead doesn't do that, so it's our go-to rye.

I read several negative reviews posted for this product and I bought it anyway and was very pleased with the quality and the flavor. It's very good and maybe some people are too quick to blame a product when they don't know how to cook. If you do a search for a Rye Bread Recipe, you will see that about one forth or one third is Rye Flour and the rest is Plain Flour. You might need a little more water, and make sure the water isn't too hot or too cold. Use 3 teaspoons sugar or brown sugar or add some molasses. Look up some recipes and follow them carefully.

I got fed up with my local grocer never having rye flour on the shelf, or it being outrageously overpriced. I have paid $3 a pound for non-organic at Kroger; here, amazon has ORGANIC rye for almost half that price.As for quality, I just baked my first batch of Sour Rye today (I made the sour starter over the weekend), and the results were very good to excellent; the flavor was close enough to bakery quality to satisfy these tastebuds. The texture was just perfect, too; delectably chewy and satisfying to bite into. (If you like your rye dark, however, you may opt to substitute strong coffee for water in your bread recipe as this flour is a bit on the light side.)Give Arrowhead Mills a try, rye lovers; I don't think you'll be disappointed. You sure can't complain about the price.

Item as described. Everything I hoped it would be. Item is in perfect condition. Would buy again from seller. Shipped on time and was delivered on time. Open package and it was in excellent condition. Recommend to all that are interested. Could not have asked for an excellent purchase. Thank you for allowing me to rate your product.

My sourdough starter loves this flour. I used to feed my starter white flour. As soon as I started to use this rye flour, my starter became a beast. It does not impart a "rye" flavor to my sourdough breads, but it does add some tooth and color to my mostly white flour loaves. I love the convenience of the ziploc closing top...but I sometimes struggle with it since I keep my flour in the freezer.

...apparently, based on its scarcity. I've been making my own bread since COVID broke out. At first, flour of any variety was hard to find, especially bread flour, no doubt due to a spike in demand. While white, wheat and bread flour are all now readily available, local markets have not chosen to restock rye flour. That's odd, since rye bread seems to be as popular as ever. And it's not a shortage of shelf space either, because each market sees fit to stock 3 different brands of coconut flour, and 3 more brands of gluten-free wheat flour, as well as soy flour, buckwheat flour, spelt, etc.Unlike white, wheat and bread flour, which are still packaged in those annoying 19th century glued paper sacks, the Arrowhead Mills rye flour comes in a resealable plastic bag (welcome to the 21st century). I still transfer the contents to a large plastic tub where it's easier to scoop and measure.

I bought this to make German rye bread and it worked very well. My bread came out just like you would get at a t a German bakery. The freshness of flour is the key. I was very happy with the fact that the flour came in separate 20 oz bags, making easier to keep the flour fresh. Will definitely buy again.

Adquirí la harina de Centeno actual para mejorar las cualidades de masa madre que ya tenía y que estaba desarrollando durante unos 10 días. Mi masa madre de 50% de harina blanca y 50% de harina integral ya mostraba los signos de activación pero estaba floja – aumentaba solo unos 10% después de cada alimentación (y debería aumentar x2 y hasta x3).La idea fue añadir a mi masa madre una parte de harina de Centeno para que le aporte la flora bacteriana de sus granos salvajes (dicen que lograr una buena masa madre con la harina de Centeno es mucho más viable).Al mismo tiempo de empezar a usar la harina de Centeno actual, cambié la regla de alimentar la masa madre – ya no simplemente añadía el agua y la harina hasta lograr la consistencia tipo “papilla”, sino empecé a usar la báscula de cocina y la regla 1-2-2.5, donde 1 era la parte de masa madre a alimentar (50g), 2 eran las partes de agua (100g) y 2.5 eran partes de harina (50g de harina blanca, 50g de harina integral y 25g de harina actual de Centeno).Finalmente, la consistencia de agujeritos en masa madre cambió a más pronunciada y después de un tiempo el aumento (activación) se logró x2, que era suficiente para conseguir un pan en condiciones. Con esto su estado activo se veía encima por la “gorrita” levantada, cuando tal “gorrita” bajaba – significaba que requiere otra alimentación. Así fue necesario alimentar la masa madre cada 12 horas (y no cada 24 como en el inicio).Después de que me salieron los panes rústicos (respetando los tiempos de fermentación y condiciones de horneado) con la masa madre en cuestión y los 50% de harina integral y 50% de harina blanca, empecé a guardar mi masa madre en el refrigerador y alimentarla solo una vez a la semana (justo antes de hacer el pan).La harina de Centeno actual me pareció de calidad aceptable, sin embargo algo cara, por esto la usé solo para alimentar la masa madre y no para hornear como tal. Por otro lado, tampoco he visto unas alternativas decentes de la harina de Centeno en el mercado.

Me funciono bastante bien para hacer un iniciador de masa madre (sourdough starter).

Para hacer pan! Excelente producto!

Yo la quise usar para hacer cultivo de masa madre pero no me funcionó. Al parecer su bajo contenido de proteína no es recomendable para fermentar masa madre. La quise usar para hacer pizza y tampoco funcionó por que al tener poca proteína, no genera gluten adecuado y tiene poca elasticidad la masa. En si no tiene NADA mal la harina, solo que no es para todo uso. Para galletas funciona bien aunque es cara. En mi opinión, se paga extra por le etiqueta "orgánico".

Crecí comiendo el pan de centeno, es un alimento que conozco bien. Esta harina está bien chafa, ni siquiera sabe a centeno.