Rye flour

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Hodgson Mill Whole Grain Rye Flour100% Stone Ground Whole Grain Rye Flour.Hodgson Mill Whole Grain Tye Flour. Premium quality. Since 1882. Traditional. Stone ground. No preservatives, artificial coloring, flavoring, BHA or BHT. Whole grain. Non GMO project. Verified. nongmoproject. org. Directions Baking tip: measure your flour carefully - don't scoop it, because that packs your measuring cup too full and makes your baked goods dense. Fluff the flour with a spoon and gently scoop into the measuring cup, and use a flat blade to sweep off any excess. Storage tip: store tightly sealed, and protect from heat and light. Airtight storage in refrigerator or freezer may help extend freshness. Bring to room temperature before baking. Yeast bread baking hints:Best water temperature to proof yeast: 95 degrees - 110 degrees F. Best temperature for dough to rise: 85 degrees F. For better rise and texture in yeast breads, especially when baking with whole grain flours, add our vital wheat gluten. (4 tsp. per loaf) . To make a warm rising place for dough, warm your oven to 200 degrees F for a few minutes, then switch off.

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