Roggen flour - rye flour | The Fresh Loaf

hello everyone

i am a newbie and i am trying to bake breads from time to time . i am trying to learn and experience . so here is my first question i hope you could help me out with it . recently i was watching a video online about baking 50% rye and 50% white flour bread . i went out to buy some rye flour but instead they gave me something called Roggen flour and they said its the same as rye flour , i used it and my bread turned out ugly . so here is the thing , whats the Roggen flour exactly ? whats it difference from rye flour ... i mean besides they color because it seems like when i look online rye flour is most likely white , and Roggen flour is pretty dark like chocolate color .

so i would like you to tell me whats the difference between them ?

what ratio of Roggen and white flour i can use to make my breads ?

what ratio of rye and white flour i can use to make my breads ?

again thank you all for your answers and sorry for too many question all at once .

Roggen flour is rye flour. Rye comes in many grades. I have made rye bread with as much as 90% rye/10% wheat and as little as 10% rye, just depends on recipe and what you want.

could you please tell me what are the rye grades ? i dont know exactly how is that , because my rye ( which they called Polish Rye Bread ) in the video the baker was using a white rey , but what i have got is dark . the lady in that video used 50% white flour and 50% rye flour and the bread came our fine . but my rye ( Roggen ) bread which i also used 50 % white flour ... turned out to be something like a dark brick . i still cant understand whats the diffrence between that white rye and my dark Roggen flour ? please guide me more .

https://wholegrainscouncil.org/whole-grains-101/easy-ways-enjoy-whole-grains/grain-month-calendar/rye-triticale-august-grains-0

so Roggen is Dark Rye Flour in that chart ?

Roggen=Rye

for Rye.

Tell us what the product label says... in particular for 100g the protein content and the fibre content. Meanwhile here's a post in our very own archive:

http://www.thefreshloaf.com/node/4683/rye-flour

i bought this (rye flour) roggen from a really famous bakery in my country but they are not labeled and they are not in packs they sell them bulk . i send you the picture in here that might be helpful . in the shop they keep calling it roggen . but according to some of the links in internet rye flour is not dark color at all . let see if i have got this right 1-Dark rye is like whole wheat ... with germ and bran . 2-Light rye, like white wheat flour ... no germ and no bran . so what is this thing that i have ? if this flour that i have is rye flour .... then why this is black ? they said i have to use 30 grams of this dark roggen with 1 kilo gram of white flour . in order to make a dark rye bread . i am really confused , specially with the colors . Lol please guide me , thanks so much

like a chocolate rye (roggen) malt, more than it does a flour... If I'm correct in what it is, then it is meant to be used in small quantities (5g - 15g sort of level) for extra sweetness / flavouring and colouring. It is whole rye kernels that have been sprouted and then roasted to the point where all enzymes are inactive, and the natural sugars have caramelized to give sweetness and flavour. Since it is basically already cooked, it would not function as a flour does, and so would cause a very heavy, dense loaf. It has a very strong flavour and aroma, which would be quite overpowering if used as more than 5% of flour weight (and more often 1% or 2%).

What country are you in, and is there perhaps a language difference or translation issue that might be making it difficult for the bakery to be able to understand what you are actually looking for? If so, then it might be best for you to try to either print out a copy of a typical rye flour label and bring that with you to try again to purchase the correct thing, or just to order from an on-line source.

And it looks more like roasted rye malt. Taste it. Does it taste sweet or like toast?

i tasted the powder , it taste like something that's roasted , its not sweet , it taste bitter and strong ,and its exactly look like dark coco powder .

so its roasted rye malt ?

dear IceDemeter , it seems you are right , according to the formula that they have given me , i need to use 30 grams of this powder in 1 kilogram on white flour in order to bake dark bread . and i guess you are correct , i have to find a good source to buy my flour .

with marbleising loaves.

Not sweet. Not sure how that fits in. Someone with dark roasted malt experience should pop in here with a comment. I would expect malt, not just roasted flour, would taste sweet due to the malting process which changes starches to sugars.

With only 30g per kg to make dark bread! (Until you get ahold of some rye...) Split a recipe, replace or work in the colouring in one half, the same weight in starch in the other. Spread or roll out separately, stack or cut, twist, swirl, stack and roll up and shape... wow.... Checkerboard, stripes, spots, all things pop into mind. Just think of the crumb shots!

You could even attempt an "Eclipse Bread" with the dark tinted log running down the middle surrounded by white bread.

nah , its not sweet at all . so like you said , its not rye roasted malt , it feels like roasted rye flour and taste bitter . in any case i will make a bread with it soon and i will post the picture in here for you to see the result .

until i find some rye flour , i am experiencing with other stuff , so far i have baked some baguette , pizza , and finnish barley . i have some questions regarding my baguettes which i will open a new topic for that later .

well i have a recipe for this roasted rye flour that i have got , it say for one kilo of white flour , i must use 30 grams of this roasted rye flour , i suppose its not gonna be dark bread , i feel its going to be lighter and not that dark . we shall see about that .

eclipse bread challenge that sounds awesome , maybe i try it .

Thanks Mini Oven , IceDemeter and HansB .

You're welcome. What country are you in?

i am from Iran . hope people in here don't mind that .

Of course no one minds. It is sometimes easier to make recommendations when we know where you are.

I found this very interesting reading....

http://www.iranicaonline.org/articles/bread-persian-nan

HansB i know what you mean .. that's cool , its just sometimes people treat you differently because of your place of birth . but i see the love for bread can bring people closer to each other and that's so nice .

Mini Oven very interesting link indeed . very old bread culture , so many unique breads and sweets in every city , i might start a topic about it later . yet i have to work on my baking skills .

That not all ovens are front loaders. Are you baking on the oven floor, on the wall or in the oven room or over an open fire perhaps? Or in the embers? We do have members that bake without ovens.

i am baking in Gastroback 42812 Design Bistro Oven .

you might also have some other "ovens." It is just pouring rain here in Laos and I'm trying to get a wood fired oven up and running. I have more luck keeping the pool filled and the garden watered. I will soon be upping the number of weekly bakes the middle of this month.

you are so lucky that you can use wooden oven as well . for now i have to continue my baking with this oven i have to make the best of the situation but i have an idea of buying a new gas oven . don't forget to take pictures for us , and have lots of fun baking .

For the record, roggen is the German word for rye. It does not specifically indicate dark or malted flour. Rye in Germany is most commonly a grey or tan colored flour, a far cry from the dark brown often associated with rye in North America.