What hydration is recommended for Bob's Red Mill Bob's Red Mill Dark Rye Flour?

The recommended hydration range for Bob's Red Mill Bob's Red Mill Dark Rye Flour is 80–90%. Higher hydration doughs produce a lighter, more open crumb but require more handling skill.

What is the protein content of Bob's Red Mill Bob's Red Mill Dark Rye Flour?

Bob's Red Mill Bob's Red Mill Dark Rye Flour contains 13% protein. This high protein content develops a strong gluten network, ideal for long fermentation and chewy pizza crust.

RyeVery StrongUnited States

Bob's Red Mill Dark Rye Flour

Name: Bob's Red Mill Dark Rye Flour
Brand: Bob's Red Mill

Bob's Red Mill

A whole-grain dark rye flour with all the bran and germ intact. It has a strong, earthy flavor and is rich in enzymes, making it ideal for sourdough starters and traditional rye breads. Typically used in combination with bread flour (or scalded) due to rye's gluten-free nature – it adds complexity, moisture, and extended shelf-life to breads.

W Strength

~330W

estimated

Protein

13%

Hydration

80-90%

Optimal hydration

Optimal hydration: 80% – 90%

45%55%65%75%85%95%

80%Min

90%Max

Select a flour with W strength data for personalized hydration guidance.

Optimal fermentation: 5-17 hoursat 22°C

Estimated

4h12h24h36h48h60h72h

5hMin

17hMax

Fermentation window estimated from flour strength and bake type.

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Technical Specifications

Absorption	85%
Ash Content	1.9%

Bob's Red Mill Bob's Red Mill Dark Rye Flour is a type rye flour, 13% protein, a recommended hydration range of 80–90%, and 85% absorption. A whole-grain dark rye flour with all the bran and germ intact. It has a strong, earthy flavor and is rich in enzymes, making it ideal for sourdough starters and traditional rye breads. Typically used in combination with bread flour (or scalded) due to rye's gluten-free nature – it adds complexity, moisture, and extended shelf-life to breads.

rye, whole-grain, sourdough