Hi Linda, it sounds like what you have is likely a whole rye flour, which should work in many of our rye bread recipes that call for our Pumpernickel flour. The Pumpernickel Boule recipe featured in this blog, would be a great one to try. The coarseness of the grind can affect how the flour absorbs liquid, so you may find that you need to adjust the hydration of the recipe a bit (which is often the case when substituting different brands of rye flour), however, since this recipe calls for only a cup of Pumpernickel flour, the adjustment necessary should be minimal. I would make the recipe as written, and add a little extra liquid only if the dough seems too stiff; aim for a soft, supple dough. Our Organic Pumpernickel flour and White Rye flour are only available online, but you can search for a local store that might carry our Organic Rye Flour here. 

• Reply