Light Rye Flour
Sifted rye with bran removed. Milder flavor than dark rye, easier to work with in blends.
mildslightly tangymalty
9.8g
Protein / 100g
65–80%
Hydration Range
weak
Gluten Strength
60%
Max in Blend
Nutrition Facts (per 100g)
Calories357 kcal
Protein9.8g
Carbohydrates76.7g
Dietary Fiber8.0g
Total Fat1.33g
Iron0.91mg
Source: USDA FoodData Central (FDC #168887) — SR Legacy data
Sourdough Baking Guide
Hydration
Increase hydration 3–5% over bread flour. Less absorbent than dark rye.
Recommended range: 65–80%
Gluten
Weak — blend with bread flour for best results
Fermentation Speed
Ferments faster than white flour — shorten your bulk fermentation time.
Tips
- 1.A gentler introduction to rye — 10–20% light rye adds complexity without overwhelming wheat character.
- 2.Still ferments faster than white flour, but more manageable than dark rye.
- 3.Popular in Scandinavian-style sourdough breads.
Related Flours
Try a Recipe
Sources
- Nutrition data: https://fdc.nal.usda.gov/food-details/168887/nutrients
- Rye baking guide: https://www.theperfectloaf.com/rye-sourdough-and-smorrebrod/