At a Glance
Rye Type 1370 is a dark, robust rye flour that retains more bran and germ than lighter rye types. It gives breads deep color, pronounced rye flavor and higher fiber content — ideal for traditional European rye loaves and hearty mixed breads.
💡 Type numbers indicate mineral ash per 100 g flour: a higher number means more bran layers and stronger flavor. Type 1370 sits between medium rye and whole-grain rye in extraction and intensity [1].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate bakers' percentages and hydration control
Banneton Proofing Basket
Supports high-hydration rye loaves during final proof
Dutch Oven or Cast Iron Pot
Provides steam and even heat that benefit dense rye loaves
Dough Scraper/Bench Knife
Useful for gentle folding and handling sticky rye doughs
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Properties
| Type number | 1370 |
| Extraction rate | ~90-95% |
| Color | Deep gray-brown |
| Flavor | Pronounced, malty, slightly bitter |
| Protein content | 7-10% |
| Water absorption | Very high (70-80%) |
⚠️ Rye's pentosans (mucilages) hold large amounts of water and govern dough behavior. Type 1370 contains more bran and active enzymes, so acidification via sourdough is critical to prevent enzymatic breakdown and a gummy crumb [2].
Best Uses
✓ Ideal for:
- • Dense rye loaves and traditional dark rye
- • High-fiber mixed breads
- • Breads that benefit from long fermentation and sour flavor
- • Sourdough rye with strong crust and moist crumb
✗ Not ideal for:
- • Light white-style breads → Use wheat flour like [Wheat Flour Type 1050](https://amzn.to/45rc1Gk) or lighter rye such as Type 997
- • Quick breads without sourdough
Mixing recommendations:
Behavior in Dough
Consistency
Very sticky and glue-like; expect limited handling and no gluten window
Development
No kneading for gluten — structure comes from starch gelatinization and acidity
Fermentation
Short visible rise; crumb sets mostly during baking
Sourdough required!
High amylase activity in darker rye flours breaks down starch during fermentation. Acid from a mature sourdough slows these enzymes and preserves crumb structure [1][2].
Minimum: Use a mature rye starter and ensure a sour phase equivalent to at least 20–40% of total rye flour in the preferment for darker ryes
Hydration
Recommended: 70–80% depending on mix ratio
Hydrate gradually; rye absorbs water over 30–60 minutes. Use an [instant-read thermometer](https://amzn.to/49Xsgwp) to check dough temperature for predictable fermentation.
Alternatives & Substitutes
Direct alternatives:
Slightly lighter and milder; needs ~5% less water
Much lighter color and flavor; easier to handle for beginners
Coarser texture and even stronger flavor; shorter shelf life
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Medium/Dark Rye Flour (Bob's Red Mill, King Arthur) | Bob's Red Mill, King Arthur |
| UK | Wholemeal Rye or Dark Rye | Doves Farm, Marriages |
| France | Farine de seigle (higher extraction like T150 equivalent) |
Where to Buy
🛒 Supermarket
- Specialty sections in larger supermarkets or baker supply stores
🌿 Organic
- Local organic mills and co-ops
🌾 Mills Online
💡 Buy freshly milled dark rye from a local mill or specialty online mill for best aroma and enzymatic profile; store sealed and cool to preserve flavor [2].
Storage
Shelf life
4–8 months (sealed, cool); shorter once opened
Storage location
Airtight container in cool, dark place or refrigerated for longer storage
⚠️ Higher oil content in whole-grain fractions makes darker rye go rancid faster—freeze for long-term storage.
Recipes with this flour
Recipes that showcase rye Type 1370: