I am sooo confused! Tried to buy rye flour today. First store had a SEM that
only indicated Bob's Red Mill Rye Flour. Nothing was on the shelf and when I
asked if there might be any in the back, the girl just laughed. Said if
there was anything at all in the back, it would be bulk foods. This was at
Albertsons. They don't sell bulk foods. They are in the process of
converting to a Safeway though. Some Safeways do sell bulk.

I then went to Central Market. They used to be my go to store for baking
stuff but... They have remodeled many times and today was a real
disappointment. Looks like yet another remodel. Their once beautiful and
vastly varied produce dept. was about half empty. Row after row of new black
trays sitting empty, leaving customers to wonder what is meant to be there.

On to the baking aisle. The only rye flour there was Bob's Red Mill Dark,
Organic. Which according to their website, is the only rye flour they sell.

The bulk section had only one kind of rye flour. Medium rye. But... The bin
was very small and I don't think I got enough to make my bread.

I told my friend that I might have to use some of the dark in this first
batch if there isn't enough of the medium.

She wrongly assumed that you would use the dark to make dark rye bread. But
in looking at recipes, the dark in dark rye bread comes from coffee and/or
cocoa powder.

So what is this dark rye flour good for? I see no recipes that use it but a
search brought up this link which told me to avoid it!

https://www.sourdoughhome.com/index....ntent=ryetypes

Help! Thanks!