Organic Dark Rye Flour by Food to Live (Non-GMO, Kosher, Raw, Bulk, USA)

Description

Organic Dark Rye Flour
Certified Organic by A Bee Organic
Certified Kosher by Union of Orthodox Jewish Congregations of America
Suitable for Vegetarians
Suitable for Vegans
Non-GMO
About the product:
ORGANIC WHOLE GRAIN FLOUR: Organic Whole Dark Rye Flour is made of whole grain rye, which means it’s more nutritious than any other kind.
DELICIOUS RICH FLAVOR: Because of the intense and fruity natural flavor of rye, dark rye flour will make all your baked goods taste incredible.
NUTRITIOUS WHOLE GRAIN: This type of organic rye flour has a higher content of fiber and essential minerals, including calcium.
MAKES BAKING INTERESTING: You can experiment with the flavor and texture of your baked goods, mixing dark rye flour in different proportions with wheat.
BREAD WITH EXTENDED SHELF LIFE: Organic dark rye bread will have a longer shelf life because of the texture it gets from the flour.
Product Description:
If you want to make delicious and nutritious rye bread, use Organic Whole Dark Rye Flour. It’s a type of organic whole grain flour and contains more fiber, essential nutrients, and an intense fruity flavor.
The difference between what’s usually called organic rye flour and dark rye is that the latter one is whole grain. No one calls rye flour “white,” but this doesn’t change the fact that it’s processed.
Organic Whole Dark Rye Flour, on the other hand, is made from stone-ground whole plump rye berries. Therefore, it offers all the nutritional benefits this grain has.
Remember, dark rye has a high content of gluten; using it for baking might take some practice.
How to Use Organic Whole Dark Rye Flour: Tips
Like any other stone-ground whole grain flour, this one won’t allow you to make fluffy cakes. But the naturally rich flavor of rye makes it a fantastic addition to fruit cakes and quick-breads.
Because it always enriches the flavor of the dough, you can add small amounts of Organic Dark Rye Flour to anything. Try mixing some of it in pancakes, muffins, and even cookies.
Usually, when you bake bread, you should use a 50:50 of organic whole grain dark rye and all-purpose wheat flour. However, you can make a loaf using rye flour only. This type of bread would be much heavier and have a soft, moist texture. It won’t rise by much, but it will have a long shelf life.
When baking with organic rye flour, remember that it soaks up more liquid than wheat flour. Therefore, you might need more liquid content in the recipe, up to half of the original recommendations.