At a Glance
The standard rye flour for rustic breads. Darker than Type 997, lighter than whole grain. Ideal for typical German rye and mixed breads.
💡 The type number (1150) indicates the mineral content in mg per 100g flour. Higher = more bran layers = darker, stronger, more nutritious.[1] [2]
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Accurate weighing is essential for rye hydration control
Banneton Proofing Basket
Supports shape for wet rye and mixed doughs
Dutch Oven or Cast Iron Pot
Provides steam and radiant heat for better crust
Dough Scraper/Bench Knife
Essential for handling sticky rye dough
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Properties
| Type number | 1150 |
| Extraction rate | ~85% |
| Color | Gray-brown |
| Flavor | Strong, slightly bitter |
| Protein content | 7-9% |
| Water absorption | High (68-75%) |
⚠️ Rye contains pentosans (mucilages) instead of functional gluten. These bind a lot of water, make the dough sticky, and require acid (sourdough) for good structure.[1] [2]
Best Uses
✓ Ideal for:
- • Classic German rye bread
- • Mixed breads (rye-wheat)
- • Rustic breads with strong flavor
- • Sourdough breads
✗ Not ideal for:
- • Light, soft bread → Use Type 997
- • Pure rye bread with coarse texture → Use whole grain
- • Breads without sourdough
Mixing recommendations:
Behavior in Dough
Consistency
Stickier than wheat dough – this is NORMAL
Development
No windowpane test possible (no gluten network)
Fermentation
Rises less than wheat dough
Sourdough required!
Rye contains many starch-degrading enzymes (amylases). Without acid, these work too strongly and the crumb becomes gummy-wet; acid from a sourdough or added acid stabilises enzyme activity and improves crumb texture.[1] [2]
Minimum: At least 30% souring (30% of rye flour in sourdough) is a practical baseline for enzyme control in many recipes.[1]
Hydration
Recommended: 68-75%
Rye absorbs water slowly. Expect the dough to firm up after the first 30 minutes; weigh ingredients on a [kitchen scale](https://amzn.to/4pUMVHi) and adjust hydration in small increments.[1] [2]
Alternatives & Substitutes
Direct alternatives:
Lighter, milder, needs ~10% less water
Darker, stronger, needs ~5% more water
Coarser, more fiber, shorter shelf life
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Medium Rye Flour / Rye Bread Flour | Bob's Red Mill, King Arthur |
| UK | Wholemeal Rye (coarser) or Rye Flour (finer) | Doves Farm, Marriages |
| France | Farine de Seigle T130 | |
| Austria | Roggenmehl mittel | Fini's Feinstes |
Where to Buy
🛒 Supermarket
- Whole Foods
- Trader Joe's
- Sprouts
🌿 Organic
- Natural Grocers
- Local co-ops
🌾 Mills Online
💡 Freshly milled from a mill is more aromatic than supermarket flour. Worth it for pure rye bread.[2]
Storage
Shelf life
6-9 months (sealed), 3-4 months (opened)
Storage location
Cool, dry, dark. Seal airtight.
⚠️ Rye flour goes rancid faster than wheat flour due to higher fat content; store in an airtight container or a [glass jar for starter](https://amzn.to/4pWAN8D) for smaller batches and keep in the fridge if you bake infrequently.[1] [2]
Recipes with this flour
Recipes on this site using rye flour type 1150: