Bob's Red Mill Dark Rye Flour
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.
Optimal hydration: 80% – 90%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 5-17 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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.