Medium Rye Flour
1.080× absorption · 9.00–10.50% protein · hydration 80–95%
For sourdough, Medium Rye Flour works best at 80–95% hydration. With 9.00–10.50% protein, it absorbs about 8% more water than standard bread flour.
- Protein
- 9.00–10.50%
- Absorption
- 1.080×
- Hydration range
- 80–95%
- Category
- rye
What is 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.
How do you bake with Medium Rye Flour?
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.
What hydration % 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
- Dark Rye Flour (Pumpernickel) — hydration & absorption — same rye family — compare protein and water behaviour
- Light Rye Flour — hydration & absorption — same rye family — compare protein and water behaviour
- Guide: rye flour explained — light vs medium vs dark rye, why rye protein is not gluten, and how much water rye needs
- Full comparison: Medium Rye Flour vs Dark Rye Flour (Pumpernickel) — side-by-side protein, absorption, and hydration-range differences
- 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 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
- Water temperature calculator — your flour temperature is an input — land the dough at the target
- Hydration chart by bread type — typical hydration % for every loaf, at a glance
The gear that makes the math work
A short, honest baking kit. The scale matters most — every weight on this page is in grams. The Dutch oven is what turns a good crumb into a great crust.
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Medium Rye Flour at every hydration level
Medium Rye Flour usually works between 80% and 95% hydration — drier gives a stiffer dough, wetter a slacker one. Tap a level for the technique, the absorption math and a calculator set to it.
| Hydration | Water per 500 g | For Medium Rye Flour |
|---|---|---|
| 55% | 275 g | Drier than usual |
| 60% | 300 g | Drier than usual |
| 65% | 325 g | Drier than usual |
| 70% | 350 g | Drier than usual |
| 72% | 360 g | Drier than usual |
| 75% | 375 g | Drier than usual |
| 78% | 390 g | Drier than usual |
| 80% | 400 g | In its range |
| 82% | 410 g | In its range |
| 85% | 425 g | In its range |
| 90% | 450 g | In its range |
| 95% | 475 g | In its range |