I used to bake my grandmother's recipe for her Swedish rye bread. We used a flour that used to be made by Pillsbury (sorry for the reference!) that was a combination of both wheat and rye. I stopped making that kind of bread when they quit making it, except when an Amish lady sold it from what she had made herself....that, too, ended about 5 years ago. None of the breads produced by either were dark like pumpernickle - so I want to try to make rye bread again - and I want your recommendations for which of your flours I should buy. My recipe uses dark molasses and brown sugar in it and makes 2 loaves at a time. It also uses vegetable shortening and the ratio of the rye mixture to white, is about 2 thirds rye, 1 third all-purpose.

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