The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

got some Rye Flour to use up.

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JOHN01473's picture
JOHN01473

got some Rye Flour to use up.

in the bottom of my flour store i found some bags of rye flour.

my question is around adjustments of water when using rye flour.

when i am using granary flour i reduce the water that i would use for wholemeal flour.

so do i reduce water when using rye flour or do i leave it the same as wholemeal?

thanks

John

dabrownman's picture
dabrownman

or has some of the bran and endosperm been sifted out?

Mini Oven's picture
Mini Oven

and go higher to 85% hydration if needed.  

ananda's picture
ananda

Hi John,

It really does depend on what type of bread you are making [especially, proportion of rye in the formula], and also on the extraction rate of the rye flour being used.   These are essentially the points highlighted by Mini and DAB above.

Rye is generally thirsty, especially the wholegrain or Dark grades.   But if you were using just a small amount of light rye in the formula, and seeking to make a strong elastic dough, then you would have to use a lower rate of hydration.   High rye formulae are exactly as Mini suggests.....85% hydration.

Best wishes

Andy

JOHN01473's picture
JOHN01473

scald

the RYE flour label states that it is a wholemeal organic - for dark rye breads.

i trust this formula so thought i could just substitute in the RYE.

any help would be great.

John

John 

dabrownman's picture
dabrownman

Whole rye today that was a total of 60% whole grain and it hashas an overall hydration around 85%.