Rye
A low-gluten grain that delivers deep, tangy flavor and dense crumb.
Primary uses
Rye is a low-gluten grain rich in pentosans, producing dense, tangy breads best suited to sourdough fermentation.
Key Takeaways
- Low gluten
- Use sourdough for best results
- Very high hydration
About Rye
Rye flour is famous for sourdough, pumpernickel, and Scandinavian breads. Its pentosans absorb huge amounts of water, producing sticky, dense doughs with extraordinary flavor and exceptional keeping.
Baking characteristics
Milling notes
Mills coarse easily; sift for lighter rye breads.
Hydration
Rye is extremely thirsty — start at 85% hydration. Expect sticky dough.
Best uses
Sandwich Bread
Browse sandwich bread
Find Sandwich Bread recipes using ryeSourdough
Browse sourdough
Find Sourdough recipes using ryePizza
Browse pizza
Find Pizza recipes using ryePancakes
Browse pancakes
Find Pancakes recipes using ryeCookies
Browse cookies
Find Cookies recipes using ryeMuffins
Browse muffins
Find Muffins recipes using ryeRecommended Recipes
Browse all →Recommended Techniques
Browse all →How to Stretch and Fold Dough
Every 30 minutes during bulk ferment, lift one side of the dough, stretch up, and fold over the top. Rotate 90° and repeat.
How to Increase Hydration Successfully
Raise water in 5% increments, autolyse longer, and lean on stretch and folds instead of kneading.
Common Problems
Browse all →Why isn't my sourdough sour enough?
Sourdough bakes well but lacks the tangy sour flavor expected from naturally leavened bread.
Why is my sourdough starter not doubling?
A sourdough starter feeds normally but fails to reliably double in volume between feedings.
Why is my sourdough starter weak?
A starter that rises slowly, barely doubles, or fails to leaven bread reliably.