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Rye Flour

Rye Flour: rye berries and freshly milled rye flour
Rye berries and freshly milled rye flour.

A flavorful flour made from rye grain that contains very little gluten-forming protein. Instead of gluten, it relies on pentosans (water-loving carbohydrates) and starch for structure, resulting in a sticky dough and a dense, moist crumb.

By Henry Hunter · Updated

Henry's notes from the bench

  • Rye dough is naturally sticky, so don't try to knead it like white bread. Think of it more like molding clay than stretching a rubber band.

Common mistakes

  • Trying to knead rye dough until it passes the windowpane test (it never will).

Watch it at the bench

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Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days

Go deeper

BakingGreatBread.blog
Navigating a Rye Bread

Full article

More related reading (9)

Sources

  • The Perfect Loaf
  • King Arthur Baking