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King Arthur Baking Company Organic Unbleached Bread Flour -- 5 lbs

King Arthur Baking Company Organic Unbleached Bread Flour
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King Arthur Baking Company Organic Unbleached Bread Flour -- 5 lbs

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King Arthur Baking Company Organic Unbleached Bread Flour Description

  • King Arthur Flour Baking With Joy Since 1790
  • Wheat Type | 100% Organic Hard Red Wheat Grown on American Farms
  • Protein Content | 12.7% - Select for High-Rising Yeast Breads
  • Ideal for Yeast Breads, Pizza Crust, Rolls & More
  • Non GMO Project Verified
  • USDA Organic
  • Kosher

100% Employee-Owned


We're a 100% employee-owned company - every one of us bakers at heart. Our mission is to inspire connections and community by spreading the joy of baking.


As a founding B Corp, we're committed to using the power of business as a force for social and environment good.


The Future of Farming


Putting a stake in the future of organic farming is putting a stake in our future; how we eat, how we bake, and what we'll leave behind. We are proud to support the Bread Lab at Washington State University, funding innovative organic grain research and developing sustainable agriculture through a revival of nutritious, flavorful grains.


Raise Your Flour IQ

Protein: The Power In Your Flour

Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next.


Protein Content 12.7% | Organic Hard Red Wheat selected for Protein Content Lofty rise and perfect textures, every time


We Say No To Bleach

Moist flour companies add benzoyl peroxide, chlorine dioxide, or azodicarbonamide to chemically whiten or artificially strengthen their flours. We want your baked goods to taste delicious and be something you feel good about feeding your family and friends. King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get in place of these chemical bleaching agents is superior grain and or 225+ year commitment to purity. Not a bad trade off, if you as us.


After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
Free Of
GMOs, and preservatives.

*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.

Supplement Facts
Serving Size: 1/4 Cup (30 g)
Servings per Container: About 76
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate23 g8%
   Dietary Fiber Less than1 g3%
   Sugars0 g
     Includes 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Certified 100% organic unbleached hard red wheat flour, certified 100% organic malted barley flour.

Do not eat raw flour, dough, or batter.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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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 on Cutting Board |

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
  1. In large metal bowl, dissolve yeast in warm water with molasses.
  2. 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.)
  3. 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.
  4. 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.
  5. Once risen, place dough on floured, flat surface and knead a few more turns.
  6. Cut dough into two halves and shape into loaves.
  7. Preheat oven to 350 degrees F. (Note: If using baking stone, place in oven prior to preheating.)
  8. 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.)
  9. Bake for 45 minutes.

Add the ingredients you “knead” to your cart!

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