Hodgson Mill, Old Fashioned Rye Flour, 5 lbs. (2.3 kg)

• Whole Grain
• Make It Special. Bake at Home.
• Premium Quality Since 1882
• NON GMO Project Verified
• 100% Stone Ground
• All Natural
• Wheat Free
• 100% Whole Grain 30g or More Per Serving
• Eat 48g or More of Whole Grains Daily
• No Preservatives, Artificial Coloring, Flavoring, BHA or BHT
• Our Sueprior Taste Comes From The High Quality Rye we Mill

Whole Grain Food Sunrise to Sunset So Good For You!

Congratulation and thank you for choosing one of the world's finest Rye flours. We are dedicated to bringing our customers the most wholesome and naturally nutritious flour possible. We start with only those select Rye grains grown in ther northern plains that meet our strict nutrition and protein standards. These Whole Grains are then cleaned and stone ground the traditional way, which preserves all of the nutritional content of the kernel.

All of the nurtients Nature so bountifully supplies in each kernel are still present in each bag of flour. There is nothing added, and nothing taken away.

Our flour is a nutritious product providing a great tasting, baking delight. Nutrition experts recommend 6-11 Servings of grain based foods daily, and Hodgson Mill agrees. We offer Whole Grain quality flours for those who choose a healthy lifestyle and those who want to do something special for their families.

Onion-Rye Dinner Rolls

1 cup milk
2 Tbsp. honey
1 tsp. salt
3 Tbsp. butter
2 pkg. (5/16 oz. each) Hodgson Mill Active Dry Yeast
1/2 cup lukewarm water (110ºF.)
3 cups Hodgson Mill White Flour
2 Tbsp. caraway seeds
6 Tbsp. minced onion
1/2 cup Hodgson Mill Wheat Germ
1-1 1/4 cups Hodgson Mill Rye Flour
1 egg
2 tsp. water

Scald milk; combine it in mixing bowl with honey, salt, and butter. Stir well; cool to lukewarm. Dissolve yeast in the lukewarm water; combine with milk mixture. Add white flour and beat vigorously 1 minute or until batter is very smooth. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead. Turn dough onto floured surface; knead 8 minutes. Place in greased bowl, turning once to coat evenly. Cover and let rise in warm place until dough is doubled (one hour). Punch down dough and roll by hand into a long rope about 1 1/2 inches thick. Cut into 1 1/2 inch pieces and shape into buns. Place 2 inches apart on an oiled baking sheet. Cover with towel and let rise until doubled.

Prevent oven to 400ºF. Beat the egg with water and brush the tops of the buns. Bake 12-15 minutes or until nicely browned. Yield: 18-24 dinner rolls.

Rye Flour Baking Tip: Rye is naturally low in gluten—the stretchy protein that gives breads their familiar rise and texture.

All natural flour storage tip: Storing in refrigerator or freezer retains freshness.