Medium Rye Flour

About Medium Rye Flour

Medium rye contains most of the rye grain with moderate bran content. Rye proteins do not form gluten like wheat proteins — instead, rye structure comes from pentosans (soluble fiber) that absorb 8-10x their weight in water. This means rye dough is sticky, paste-like, and requires different handling than wheat. Hamelman's reference specs target 80-95% hydration for rye-dominant doughs. Central Milling's Organic Medium Rye is the US reference. At 20-40% in a blend with bread flour, medium rye adds color, flavor complexity (tangy, earthy), and extends keeping quality. At 100%, expect dense crumb and strong sour flavor.

Technique

Do NOT knead rye dough (tears pentosan structure). Mix to incorporate, then rest. Very short bulk ferment (2-3 hours at 76°F) — rye ferments fast. Wet hands for shaping. Use a pan or tight banneton. Bake at higher initial temp (500°F) for 15 minutes, then reduce. Internal temp 205-210°F for doneness.

Hydration guide for Medium Rye Flour

Baker's-percentage workable range: 80% — 95%. Absorption is 1.080× bread-flour baseline, so recipes written for bread flour need 8% more water when substituting Medium Rye Flour.

Full hydration guide for Medium Rye Flour →