Quick Answer
Which should I use?
Type 1370 for balanced dark rye loaves with good flavor; Type 1740 for very dark, intensely flavored traditional rye where maximum bran and germ are desired.
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate rye hydration calculations
Banneton Proofing Basket
Supports shape for high-rye doughs
Dough Scraper/Bench Knife
Useful for handling sticky rye doughs
Dutch Oven or Cast Iron Pot
Provides steam and oven spring for crust development
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Comparison Table
| Property | Option A | Option B | Significance |
|---|---|---|---|
| Mineral content | ≈1370 mg/100g | ≈1740 mg/100g | Higher mineral content = darker color, stronger flavor and more bran/germ present |
| Extraction rate | ~88-90% | ~95%+ | 1740 includes more outer layers and germ |
| Color | Dark brown-gray | Very dark brown to almost black | Visual cue for intensity |
| Flavor | Strong, malty | Very strong, bitter-tannic | 1740 brings more bitterness and pronounced rye character |
| Water absorption | 70-75% | 75-82% | 1740 generally needs more water and longer mixing/resting |
| Texture | Dense but manageable | Very dense, coarse crumb | 1740 yields heavier loaves, often preferred in traditional recipes |
| Availability | Good (specialty and some supermarkets) | Limited (specialty mills/online) | |
| Typical uses | Mixed rye breads, daily loaves | Traditional dark rye: Pumpernickel-style, very dark country loaves |
When to Use Which?
Balanced flavor, easier handling and hydration control; start by weighing flour and water on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi) and mix with a [Dough Whisk](https://amzn.to/4qGy5p0) if available [1].
Authentic intensity and long shelf life; expect higher hydration and longer autolyse times [2][1].
1370 for milder 100% rye; 1740 for maximum rye character and minerality [2].
Higher extraction preserves bran and germ, increasing fiber and mineral content [1][2].
More forgiving during mixing and proofing; easier to judge hydration and feel of the dough [1].
Can I Mix Both?
Can I mix both?
Yes — blending 1370 and 1740 gives control over flavor, texture and hydration. Many bakers create their preferred balance rather than switching entirely. Use a [Large Mixing Bowl](https://amzn.to/45rc1Gk) and handle sticky doughs with a [Dough Scraper/Bench Knife](https://amzn.to/3LR1f5E) during folds [1][2].
Converting Recipes
A → B
Flour: Replace 1:1 (1370 → 1740)
Water: Increase water by 3–8% and expect longer rest times
→ Darker, heavier loaf with more open-time needed for enzymatic activity
B → A
Flour: Replace 1:1 (1740 → 1370)
Water: Reduce water by 3–6%; dough will be easier to shape
→ Milder flavor, slightly lighter crumb
💡 Make changes incrementally: start with +3% water when moving to 1740, monitor dough feel, and adjust. Use an [Instant-Read Thermometer](https://amzn.to/49Xsgwp) to check dough/retard temperatures for predictable fermentation [1][2].