100% Rye Pan Loaf
A 100% fresh-milled rye loaf is mixed like batter at 100% hydration, fermented in the pan for 3–5 hours, and rested 24 hours after baking to set the crumb.
Key Takeaways
- Rye has almost no gluten — do not try to knead it.
- 100% hydration is correct; the batter should pour, not hold a shape.
- A rye-fed starter performs best, but a wheat starter works in a pinch.
- Always rest 24 hours after baking — slicing warm rye gives a gummy crumb.
About this recipe
A dense, moist, deeply flavored 100% fresh-milled rye pan loaf — built on a yogurt-style batter rather than a kneaded dough.
Prep: 20 min
Bake: 70 min
Hydration: 100%
Ingredients
- Fresh-milled whole rye flour450 g
- Fresh-milled hard red wheat flour50 g
- Water (95°F)450 g
- Active rye starter (100% hydration)125 g
- Fine sea salt11 g
- Caraway seeds (optional)6 g
- Molasses20 g
Instructions
- 1
Mill 450 g rye and 50 g hard red on the finest setting. Cool to room temperature.
- 2
Combine all ingredients in a large bowl. Stir vigorously 2 minutes — the mixture will look like thick batter, not dough. That is correct.
- 3
Scrape into a well-greased 9×5 loaf pan. Wet a spatula and smooth the top.
- 4
Cover loosely. Ferment 3.5–5 hours at 78°F until the surface shows tiny cracks and the batter has risen 50%.
- 5
Bake at 425°F for 20 minutes, then reduce to 375°F and bake 45–55 minutes more. Internal temp 208°F.
- 6
Turn out immediately. Wrap in a clean towel and rest 24 hours before slicing — rye continues to set as it cools.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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Related Troubleshooting
Why is the crumb of my bread gummy?
Cut crumb feels sticky or doughy in the center.
Why is my fresh milled bread dense?
Loaves baked with fresh milled flour come out heavy, tight, and barely risen instead of light and airy.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.
Related Comparisons
Related Conversions
Store Whole Wheat to Fresh Milled Flour
Store-bought whole wheat is often months old and has lost volatile flavor compounds. Fresh milled tastes brighter and rises better with the same recipe.
Bread Flour to Hard Red Wheat (Fresh-Milled)
Swap 1:1 by weight and add 7–10% more water. Always autolyse 30–60 minutes — bran needs time to soften before gluten can fully develop. Plan for 3–4 stretch-and-folds during bulk. Fermentation is 15–25% faster than with bread flour. Expect a slightly less open crumb than a white bread-flour loaf, especially at the same hydration.