“A perfect flour for making a dark rye Scandinavian Bread. The recipe on the bag of flour was tried but with little success. I will tryout agin but make my own amendments to improve the final texture and taste.”
“Ive never baked with rye flour before and because it has such low gluten levels my barmcakes didnt really rise. Might add white flour next time . Taste nicd though .”
“I am still novice to bread making so first I needed to have a starter. I’ve tried high street shop flour with mixed results.
This rye flour made such a difference, it is very active, gives a good rise to rye-wheat bread, has a great taste, and at the same time doesn’t spoil the end product taste with sourness. I will be getting more.”
