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Bob's Red Mill Organic Dark Rye Flour Description
Our organic dark rye flour is freshly ground on our millstones and has a hearty and distinctive flavor. The traditional flour for rye bread, it's also delicious in cookies, pancakes, crackers and pizza crust!
At Bobs Red Mill, we take great pleasure in bringing wholesome, delicious foods like whole grain dark rye flour to your table. We search the world for unique and unusual heirloom grains that you can use to forge new culinary adventures - right in your own kitchen! Rely on us for a wide variety of baking flours, grains and mixes you'll feel good about eating.
To your good health,
Store in a cool, dry place. Keeps best refrigerated or frozen after opening.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 19
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||23 g||8%|
| Dietary Fiber||3 g||11%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
Other Ingredients: Organic whole grain dark rye.
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Homemade Dark Rye Bread
Zoom past the bakery and head straight home to make bread. It’s not as difficult as you might think, and once you’ve done it, there’s really no going back. This dark rye recipe delivers two delicious loaves that you'll swear a pro baked. To get dark rye, you’ll need cocoa to give it a rich brown color, but the addition of cocoa powder won’t make your bread taste chocolaty. The small amount used just complements the richness of the molasses and the nutty sharpness of caraway. With the science-y mixing, the Zen-like act of kneading, the magic of the rising dough and the aromatherapy of fresh-baked bread, you’ll see what the bread-making buzz is all about.
Homemade Dark Rye Bread
- 2 pkgs. active dry yeast (4-1/2 tsp. or 16 g )
- 2-1/2 cups warm water (barely warm to the touch)
- 2/3 cup unsulfured molasses
- 2 Tbsp. caraway seeds (optional)
- 1 Tbsp. salt
- 1/4 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 2 cups rye flour
- 5 cups bread flour
- In large metal bowl, dissolve yeast in warm water with molasses.
- To bowl, add (one at a time, stirring after each) salt, caraway seeds, oil, cocoa, all the rye flour and 2 cups of bread flour. Continue to add bread flour, one cup at a time, until dough is not as sticky and becomes too hard to mix with wooden spoon. (Note: Make sure you don't see any flour bits or clumps.)
- Onto clean flat surface, sprinkle ½ cup flour and place dough. Knead for 5-7 minutes, pulling back toward you and then pressing and stretching forward until it reaches smooth, elastic consistency.
- Coat large bowl with vegetable oil. Add dough, turning to coat in oil. Cover with damp cloth and let dough rise at room temperature 1 to 1-1/2 hours.
- Once risen, place dough on floured, flat surface and knead a few more turns.
- Cut dough into two halves and shape into loaves.
- Preheat oven to 350 degrees F. (Note: If using baking stone, place in oven prior to preheating.)
- Arrange loaves in two oiled 8x4-inch bread pans. Let dough rise again to about twice its volume, about 30 minutes. (Note: After 30 minutes, dough will be visible over top of pan.)
- Bake for 45 minutes.
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