Baking 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.

The depth of flavor of this flour will change your criteria on how bread products should taste. I made Rye Chocolate Chip Cookies following a recipe from Milk Street using this flour and Bettergoods 90% dark chocolate. The sweetness of the cookie, balanced with the intensity of the chocolate, and the satisfying flavor of this flour made for a spectacular dessert. When making the cookie for others, I'll use Bettergoods 85% dark chocolate (in small pieces).

Great quality and freshness — perfect texture, lovely natural smell, and ideal for homemade sourdough bread. Worth every penny! Great size!

Great Quality. King Arthur is simply on another level when you bake. It's the only one we use. We've used the Whole Flour before and this is the first time using the Rye Flour. It added a great flavor to the bread. Would buy again. Minus one star for the price.