Bob's Red Mill®

To Your Good Health®
Bob Moene

USDA ORGANIC

ORGANIC

STONE GROUND

DARK RYE FLOUR

WHOLE GAIN • NON GMO

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!

YOU CAN SEE OUR QUALITY®

NET WT 20 OZ (1 LB 4 OZ) 567 g

DEAR FRIENDS",

At Bob's 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 force 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",

Bob Moene

Bob's Red Mill®

To Your Good Health®
Bob Moene

USDA ORGANIC

ORGANIC

STONE GROUND

DARK RYE FLOUR

WHOLE GAIN • NON GMO

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!

YOU CAN SEE OUR QUALITY®

NET WT 20 OZ (1 LB 4 OZ) 567 g

Store in a cool", dry place. Keeps best refrigerated or frozen after opening.

BOB'S RED MILL BAKERY RYE BREAD

2 1/4 tsp Active Dry Yeast (one 7 g packet)
1 1/4 cups warm Water", 110°F
1 1/2 tsp Molasses
1 Tbsp Oil
1 3/4 cups Artisan Bread Flour
1 cup Bob's Red Mill® Organic Dark Rye Flour
2 Tbsp Vital Wheat Gluten
1 Tbsp Caraway Seeds
1 1/2 tsp Salt

By Hand:

Sprinkle yeast over water and molasses in a large mixing bowl and let sit for 5 minutes. Add remaining ingredients and mix until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured counter and knead for about 10 minutes", or until you can stretch a small portion of the dough into a thin membrane. If you are using an electric mixer", knead for 4 minutes on medium speed with the dough hook attachment.

Place dough in a clean", oiled bowl. Cover and allow to rise until doubled", about 1 hour. Punch down dough", cover", and let rise another 15 minutes. Preheat oven to 350°F and lightly oil an 8 x 4-inch loaf pan.

Place dough on a lightly floured counter", shape into a load and place in prepared pan. Cover and let rise for 1 hour or until the dough crowns above the pan and gives with a gentle press of the fingers", leaving a faint indentation.

Bread Machine:

Add ingredients to the bread pan following manufacturer's instructions. Bake on machine's basic wheat bread setting. Check dough before final rise and", if necessary", adjust its placement in the pan for level height during baking.

Bake for 30 minutes or until golden-brown and hollow sounding when tapped. Internal temperature should be 180-200°F. Cool on a wire rack.