Rye Flour, Dark
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Whole Rye Flour From Barry Farm Foods


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List of Ingredients

Rye grain

This Whole Rye flour; sometimes referred to as Rye Graham flour, is stone ground and contains the entire rye berry.  This is a full-flavored flour ideal for making dark rye breads.  It is also used in  the production of natural rye starters and sours.  While whole rye flour is not the same as conventional Dark Rye flour, it is frequently  substituted for dark rye flour in many rye bread recipes and yields superior results.   

It is recommended for use as the primary rye flour in your breads.  

It can also be used as a replacement for medium rye flour.

Whole rye flour is what many bakers use to make the "sponge" of rye doughs.  This involves letting the dough soak and ferment for a period of time.  The fermentation produces an amount of lactic and acetic acids that provide the unique flavor qualities of the rye bread.  The acid levels also affect the 'keeping' qualities of the bread. 


Dark Rye Bread Recipe for a bread machine:


bullet1 1/4 cups water
bullet2 tablespoons molasses powder
bullet1 tablespoon vegetable oil
bullet1 teaspoon sea salt
bullet2 cups whole wheat bread flour
bullet1 1/2 cups rye flour
bullet3 tablespoons packed light brown sugar
bullet1 tablespoon Virginia Roast Carob powder
bullet3/4 teaspoon caraway seed
bullet2 teaspoons Saf-Instant yeast


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  2. Select the Basic cycle, and press Start.


1/4 cup 
Amount per serving
Calories from fat8
% Daily Value *
Total Fat 0.9g1%
Saturated Fat 0.1g1%
Cholesterol 0mg0%
Sodium 0mg0%
Carbohydrate 22g
Dietary Fiber 7.2g29%
Protein 4.5g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
7% of calories from Fat
77.2% from Carbohydrates
15.8% from Protein