Whole GrainUnmalted
Bob's Red Mill
Dark Rye Flour
Whole-grain rye. Protein here is not gluten — pentosans drink the water and the dough is sticky by nature, not by mistake.
Load into Sourdough CalculatorThe numbers
- Protein
- 10.5%
- Ash
- 1.70%
- Safe hydration
- 80%
- Max ceiling
- 100%
How much water it takes
Safe 80%Ceiling 100%Failure
Green is the working loaf. Gold is the last mix that still has a gluten net. Red past the ceiling is a sticky puddle.
About this flour
- Wheat type
- Whole Grain Rye
- Extraction
- 100% (Whole Grain)
- Enzymatic profile
- High Pentosans / Non-Gluten Forming
How it handles
Do not mix rye like wheat. Pentosans gel; overmixing makes paste. Hydrate high, handle wet, and use a scraper — a windowpane is the wrong test. 10–20% in a wheat loaf adds flavor and moisture; 100% rye wants a pan, a sour, and 80–100% water. The danger light is about pourability, not gluten collapse.
Good for
- Rye Loaves
- Wheat–Rye Blends
- Pan Rye