King Arthur Organic Medium Rye Flour - 3 lbs for Complex Flavorful Breads & Baked Goods - 100% US Grown & Milled - Non-GMO Project Verified - Robust Flavor for Rye Bread, Cookies & More

I’ve tried a lot of different flours over the years, but the King Arthur Baking Organic Medium Rye Flour is hands-down my favorite and the only one I use to feed my sourdough starter. My starter absolutely thrives on it, it’s active, bubbly, and smells incredible every time I feed it. I’ve repurchased this flour again and again because the quality is consistently amazing. This is a 100% U.S. grown and milled, organic, non-GMO flour, which makes me feel good about what I’m using. It has that perfect medium rye grind that gives breads a complex, robust flavor without being too heavy or dense. My loaves bake up beautifully with a deep, earthy aroma and a rich color, and I’ve even used it in cookies and other baked goods for a more flavorful twist. You can really tell the difference in freshness and texture compared to cheaper rye flours, this one is smooth, clean, and performs reliably every time. I also love that it comes in a 3 lb bag, which is the perfect size for regular baking and feeding my starter without it going stale. If you’re into sourdough or just love baking flavorful breads, I can’t recommend King Arthur’s Organic Medium Rye Flour enough. It’s the kind of ingredient that elevates everything you bake, simple, honest, and incredibly high quality.

For years, my baking life was pretty straightforward. All-purpose flour, maybe some whole wheat if I was feeling adventurous. My bread was... fine. It did the job. Then, I decided it was time to branch out. Time to embrace the dark side of baking. Time for rye flour. Specifically, King Arthur Organic Medium Rye Flour. When this bag of slightly mysterious, darker-than-usual flour arrived, I felt a sense of anticipation. And a little bit of trepidation. Rye has a reputation. It's got flavor. It's got... character. Unlike the mild-mannered all-purpose, rye is the flour that shows up to the party with a story to tell and maybe a slightly eccentric hat. Baking with it was a new experience. The dough felt different, smelled different. My kitchen started to smell less like a standard suburban home and more like a charming, slightly dusty bakery in a European village. I half-expected a wise, apron-wearing baker to appear and offer cryptic advice about fermentation. The first loaf of rye bread I pulled out of the oven was a triumph! It had a beautiful, deep color and a crust with serious personality. And the taste! It was complex, slightly tangy, and wonderfully robust. It wasn't just bread; it was a culinary journey. My sandwiches suddenly felt more sophisticated. My toast had a certain je ne sais quoi. I've also experimented with adding it to other baked goods. Rye chocolate chip cookies? Surprisingly delicious, adding a depth of flavor I didn't know I was missing. Rye banana bread? A revelation! This flour doesn't just sit there; it contributes. It makes things interesting. If you're ready to move beyond the basics and add some depth and character to your baking, give this organic medium rye flour a try. It's high quality, bakes beautifully, and will make your kitchen smell amazing. It's opened up a whole new world of baking possibilities for me. I'm thoroughly enjoying the flavorful journey.

Excellent Quality Brand . Very affordable. Versatile for breads, and pancakes. Easy to use and mix liquids to make pancakes. This is why I bought this rye flour. A couple of my family members are diabetic.It taste earthy and has a nutty flavor. I highly recommend!!

Good alternative to highly processed and bleached flour. Works well in all baked goods that I've done, but wasn't so good in a crepe recipe, but I also substituted other ingredients for healthier options, unfortunately the combination just didn't work.

Living in a rural area, finding rye flour locally is practically impossible, so I was thrilled to find this King Arthur Organic Medium Rye Flour! I purchased this specifically to make my homemade onion and dill rye bread for my farmstand, The Hidden Manna, and WOW! What an absolutely delicious, beautiful loaf it produced! The flavor was wonderful, and the bread turned out beautifully. I’ve included pictures of my finished loaves because I love showing how ingredients actually perform in my baking! Quality: King Arthur has a great reputation for baking ingredients, and this flour certainly delivered in my kitchen. It worked beautifully in my bread recipe and helped create that wonderful, distinctive rye flavor I was looking for. Versatility: Although I purchased this for my onion and dill rye bread, it can also be used in other rye bread recipes, sandwich loaves, rolls, and even certain cookies and baked goods. I’m excited to experiment with more recipes! Compatibility: Compatibility This medium rye flour works wonderfully when combined with other bread flours. That’s exactly how I used it! You don’t have to use rye flour exclusively to get that delicious rye flavor. Combining it with bread flour also helps create the structure and rise I want in my loaves. Shelf Life & Storage: The 3-pound resealable bag is a convenient size for my baking needs. Since my recipe combines rye with another flour, a bag goes further than you might expect. I recommend keeping it tightly sealed in a cool, dry place or storing it airtight in the freezer for longer-term freshness. Value for Money: For someone living where rye flour isn’t available locally, being able to order a quality 3-pound bag is a huge convenience. Since I’m blending it with other flour, I can make multiple loaves rather than using the entire bag for one recipe. Healthiness: I appreciate that this is 100% organic rye flour with no unnecessary added ingredients. Rye also naturally provides dietary fiber, making it a nice option for incorporating different whole grains into homemade baking. This medium rye flour isn’t the same as whole-grain rye, so keep that in mind when choosing flour for your nutritional preferences. Helpful Baking Tip: Rye flour behaves differently from regular wheat flour because it doesn’t develop the same strong gluten structure. If you’re new to baking rye bread, try combining it with bread flour rather than substituting rye for all the wheat flour. Also, don’t keep adding flour just because your rye dough feels a little sticky! That can leave you with a dry, dense loaf. Overall: I’m extremely pleased with this flour! My onion and dill rye bread turned out absolutely delicious and made a beautiful addition to my farmstand. I will definitely be using this again and highly recommend it to anyone wanting to bake flavorful homemade rye bread!

Adds a little something to the bread recipe.

great for rye bread

Works great