Rye flour - would you use it?

Let's say you found a gama lid bucket of rye flour in you pantry that you ordered several years ago to make (try) sourdough starter. You thought you were ordering a 2.5 lb bag at the time but instead were surprised with a 25 lb bag. Life happened and it got pushed aside. Fast forward a few years, quite possibly as many as 5 years later, and you come across that forgotten, unlabeled bucket in the deep recesses of your pantry. When the flour was first recieved it wad removed from its bag and dumped directly into the bucket that has been unopened just as long. There are no weevils and it doesn't have an off smell. Would you use it? Asking for a friend.