Dark Rye Flour
Whole-grain rye with maximum flavor and fiber. Creates dense, tangy breads with distinctive character.
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15.9g
Protein / 100g
70–90%
Hydration Range
weak
Gluten Strength
50%
Max in Blend
Nutrition Facts (per 100g)
Calories325 kcal
Protein15.9g
Carbohydrates68.6g
Dietary Fiber23.8g
Total Fat2.22g
Iron4.97mg
Source: USDA FoodData Central (FDC #168885) — SR Legacy data
Sourdough Baking Guide
Hydration
Increase hydration 5–10% — rye pentosans absorb significantly more water than wheat.
Recommended range: 70–90%
Gluten
Weak — blend with bread flour for best results
Fermentation Speed
Ferments faster than white flour — shorten your bulk fermentation time.
Tips
- 1.Rye has minimal gluten-forming ability despite high protein — pentosans replace gluten's structural role.
- 2.Ferments very fast — rye starters can peak in half the time of white flour starters.
- 3.Above 40–50% rye, expect a dense, moist crumb (this is normal for rye bread).
- 4.High-rye doughs are inherently sticky regardless of hydration — don't fight it.
Related Flours
Try a Recipe
Sources
- Nutrition data: https://fdc.nal.usda.gov/food-details/168885/nutrients
- Rye hydration notes: https://www.theperfectloaf.com/sourdough-90-rye-bread-recipe/
- Hydration adjustment: https://flourwise.com/blog/sourdough-hydration-chart/