Rye Flour Type 1740 – Properties, Usage, Alternatives

Everything about rye flour type 1740: What it is suitable for, how it behaves in dough, and practical substitutes and handling tips for sourdough bakers.

At a Glance

A very dark, high-extraction rye flour commonly used for robust German rye breads. Much darker and stronger than Type 1150 or 997, it brings deep flavor and dense crumb typical of traditional farmhouse loaves.

💡 The type number (1740) reflects higher mineral content per 100 g flour and therefore more bran and germ included; higher numbers = darker, stronger flour with more enzymes and fiber [1][2].

Very dark rye (US) Roggen Vollkorn-adjacent (DE) Farine de seigle foncé (FR)

Properties

Type number 1740
Extraction rate ~92-98%
Color Very dark brown-gray
Flavor Intense, malty, slightly sour when fermented
Protein content 6-9%
Water absorption Very high (75-85%)

⚠️ High-extraction rye contains concentrated pentosans and active enzymes (amylases). Pentosans hold water and create viscous doughs, while amylases break down starch—both behaviors demand acidified fermentation (sourdough) and adjusted hydration/handling [1][2].

Best Uses

✓ Ideal for:

  • • Traditional dark rye loaves
  • • Dense farmhouse and pumpernickel-style breads
  • • Mixed rye-wheat breads for strong rye flavor
  • • Sourdough levain-based recipes

✗ Not ideal for:

Mixing recommendations:

80% Rye 1740 + 20% Strong Wheat (e.g., 1050)
→ Very dark, traditional rye loaf with some structure from wheat
100% Rye 1740
→ Dense, moist rye (expect tight crumb and minimal oven spring)
60% Rye 1740 + 40% Spelt 1050
→ Earthy rye flavor with milder texture and nuttiness

Behavior in Dough

Consistency

Extremely sticky and viscous; tacky rather than elastic is normal

Development

No gluten network—do not expect windowpane; structure comes from pentosans and acid gelation

Fermentation

Limited volume rise; fermentation is about flavor development and enzyme management

Sourdough required!

High amylase activity in dark rye will degrade crumb starch unless acid (from a mature rye sour) reduces enzyme activity and stabilizes crumb. Souring also develops the characteristic rye flavor [1][2].

Minimum: Use a well-developed rye preferment; aim for at least 30–50% of total rye as souring/levain to control enzymatic activity

Hydration

Recommended: 75-85% hydration relative to total flour weight

Because pentosans bind water slowly, expect the dough to firm slightly after initial mixing; adding all water upfront and allowing an autolyse-like rest improves handling [1][2].

Alternatives & Substitutes

Direct alternatives:

Rye flour Type 1370

Slightly lighter and less enzymatically active; needs ~5% less water

Rye flour Type 1150

Medium-dark, milder flavor, easier handling than 1740

Whole grain rye flour

Coarser particle size and stronger flavor; behaves similarly but may shorten shelf life

International equivalents:

Country Flour Brands
USA Dark/Medium Rye Flour (labeling varies) Bob's Red Mill, King Arthur (look for 'dark rye' or high-extraction notes)
UK Wholemeal Rye or Dark Rye Doves Farm, Marriages
France Farine de Seigle T170-T180
Austria Roggenmehl dunkel

Where to Buy

🛒 Supermarket

  • Specialty supermarket or European deli sections

🌿 Organic

  • Local organic mills and co-ops

💡 Buy from a mill or specialist for freshness; dark rye's aroma fades with storage so smaller amounts more frequently are preferable [1][2].

Storage

Shelf life

4-8 months (sealed, cool); shorter once opened

Storage location

Store airtight in a cool, dark place or refrigerate/freezer for long-term storage

⚠️ High extraction and germ content increase susceptibility to rancidity—use within months or keep frozen in portions [1].

Recipes with this flour

Recipes on this site using rye flour type 1740:

Dark Farmhouse Rye 85% Rye and Caraway Sourdough 80% Dense Rye Loaf (Traditional) 100%

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link