Medium Rye Flour
1.080× absorption · 9.00–10.50% protein · hydration 80–95%
- Protein
- 9.00–10.50%
- Absorption
- 1.080×
- Hydration range
- 80–95%
- Category
- rye
About Medium Rye Flour
Medium rye contains most of the rye grain with moderate bran content. Rye proteins do not form gluten like wheat proteins — instead, rye structure comes from pentosans (soluble fiber) that absorb 8-10x their weight in water. This means rye dough is sticky, paste-like, and requires different handling than wheat. Hamelman's reference specs target 80-95% hydration for rye-dominant doughs. Central Milling's Organic Medium Rye is the US reference. At 20-40% in a blend with bread flour, medium rye adds color, flavor complexity (tangy, earthy), and extends keeping quality. At 100%, expect dense crumb and strong sour flavor.
Technique
Do NOT knead rye dough (tears pentosan structure). Mix to incorporate, then rest. Very short bulk ferment (2-3 hours at 76°F) — rye ferments fast. Wet hands for shaping. Use a pan or tight banneton. Bake at higher initial temp (500°F) for 15 minutes, then reduce. Internal temp 205-210°F for doneness.
Hydration guide for Medium Rye Flour
Baker's-percentage workable range: 80% — 95%. Absorption is 1.080× bread-flour baseline, so recipes written for bread flour need 8% more water when substituting Medium Rye Flour.
Related references on this site
- Medium Rye Flour at 85% hydration — formula — calculator pre-set with this flour and hydration combination
- Medium Rye Flour hydration range deep-dive — 80-95% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration