Organic Rye Flour - 20 oz (567 Grams)

Great for tender pastries like cookies‚ biscuits and cakes. Use as intended or according to personal dietary needs.

Rye Bread (Yields 2 8x4 Loaves)
Ingredients:
• 2 1/2 Cups ARROWHEAD MILLS RYE FLOUR
• 4 Cups ARROWHEAD MILLS ALL-PURPOSE FLOUR
• 1 1/2 Tbsp INSTANT YEAST
• 2 1/4 Cup WARM WATER
• 4 Tbsp HONEY
• 4 Tbsp SOFTENED BUTTER
• 4 1/2 Tsp SALT
• 1 WHOLE EGG
• 1 EGG WHITE FOR TOPPING
• 2 Tbsp CARAWAY SEEDS PLUS ADDITIONAL FOR TOPPING

Instructions:
1. ADD warm water to the bowl of an electric mixer fitted with a dough hook attachment. Add instant yeast and honey. Stir to combine. Add softened butter‚ egg‚ caraway seeds‚ and salt. Mix on low to combine. Add flours 1 cup at a time until dough is formed and pulls away from the side of the bowl.
2. REMOVE bread dough from the mixer and knead on a lightly floured surface. Knead for 7 minutes. Shape dough into a ball and place in lightly oiled mixing bowl. Cover with plastic wrap and let dough sit in a warm place for about 1 hour. Dough should double in size.
3. PREHEAT oven to 375°F. Prepare two 8x4 inch loaf pans by coating with non-stick cooking spray. Punch down dough and divide into two pieces. Shape each piece into a loaf and place in the prepared pan with the seam down.
4. IN a small bowl whisk egg white. Brush egg white over the top of the loaf and sprinkle with caraway seeds. Cover loaf with plastic wrap that has been lightly sprayed with non-stick cooking spray. Allow dough to rise for 45 minutes or about 1 inch above the pan. Remove plastic wrap and bake in preheated oven for an additional 45 minutes or until golden brown.

Rye Flour Brownies (Yields 16 Brownies)
Ingredients:
• 1 1/2 Cup ARROWHEAD MILLS RYE FLOUR
• 1/2 Cup COCOA POWDER
• 1/2 Tsp SALT
• 1/2 Tsp BAKING POWDER
• 14 Tbsp BUTTER
• 10.5 oz DARK CHOCOLATE
• 3/4 Cup SUGAR
• 1 Cup BROWN SUGAR
• 4 LARGE EGGS
• 2 Tsp VANILLA EXTRACT

Instructions:
1. PREHEAT oven to 350°F. Lightly spray a 13 x 9 inch pan with non-stick cooking spray.
2. IN a large mixing bowl combine rye flour‚ cocoa powder‚ salt‚ and baking powder. Set aside.
3. PLACE chocolate and butter in a heatproof bowl and microwave in 30 second intervals stirring every 30 seconds until melted. Allow to cool for a few minutes.
4. IN a large mixing bowl‚ add eggs‚ granulated sugar‚ brown sugar‚ and vanilla. Mix with a hand mixer or electric mixer on medium high until eggs have volume and mixture is pale and fluffy. Approximately 3-4 minutes.
5. POUR the cooled chocolate mixture into the egg mixture and mix until combined. Add dry ingredients until just combined.
6. POUR batter into prepared pan. Bake in preheated oven for 30-34 minutes or until toothpick inserted 2 inches from the edge comes out clean.

*Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.

Please follow recommended serving sizes and usage instructions.

MAY CONTAIN WHEAT.

Filled by weight‚ not by volume. Some settling may occur.

STORE IN A COOL DRY PLACE.

WARNING: FLOUR IS RAW.

DO NOT EAT RAW FLOUR‚ DOUGH OR BATTER. PLEASE COOK FULLY BEFORE ENJOYING.