Storing rye flour?

I'm about to travel for some seven weeks and have a paper-sack still holding about 9 kg of rye-flour. Since we're heading into summer, I'm dubious about leaving it that long. Luckily, my hoard of baker's flour will be depleted before we leave for colder climes..... Is it best to cut my losses and ditch it rather than risk spoilage? Or, if I can clear enough space in our refrigerator, would seven weeks in the 'fridge be OK? Advice gratefully received.

Reply to
anthony
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Fridge or freezer should be fine.

I keep all my flours except AP in there.

Boron

Reply to
Boron Elgar

Thanks Boron -- in it goes!

Reply to
anthony

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