Northern and Central Europe
Rye Loaf
A moist, sliceable rye. Pentosans — not gluten — hold this dough. Mix it, don't wrestle it.
Your loaf
Scaled to your flour, protein, and hydration.
Suggested hydration 84%. Mix protein 10.5% · after VWG 11% protein · 4% gluten. Effective liquid 108.5% (water + milk/eggs/etc).
Rest
25 min
Bulk / rise
45 min
Proof
35 min
Bake
1h 8m
Times follow this dough weight and hydration — wetter and whole-grain run faster; bigger loaves bake longer. Timers below match these numbers.
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Whole-grain flour | 100 | 500 g |
| Flour | 100 | |
| Vital wheat gluten | % | |
| Water | % | |
| Salt | % | |
| Leaven | % | |
| Dough total | 1055 g |
Same list as a classic baker’s % calculator: Flour and Water stay on. Check Milk, Yeast, Oil, Honey… then OK. Percents are of flour weight.
- Rye has weak, extensible gluten. Mix briefly, use folds or a long rest, and avoid a high-speed mixer.
- Fresh whole-grain flour ferments faster and drinks more water. Watch the dough, not the clock, and consider a slightly cooler bulk.
- Rye sets as it hydrates. Mix, rest, and scrape — do not chase a windowpane.
Hands, rest, heat
Knead
Do not knead. A wet spatula or a few folds is plenty. Overmixing makes paste.
Rest
20–30 minute rest after mixing so the rye 'sets.' For this batch: about 25 min.
Rise / bulk
Bulk 60–90 minutes. It will not double like wheat — look for a dome and cracks. For this batch: about 45 min.
Proof
45–70 minutes in a lined tin or brotform. Don't wait for a wobble; rye overproofs quietly. For this batch: about 35 min.
Bake
450°F 15 minutes, then 390°F 40–50 minutes to 205°F. Optional: steam the first 10. For this batch: about 1h 8m.
Caraway is traditional, not mandatory. A wheat blend (30–50%) is more beginner-friendly.
Method
- Refresh a rye-friendly starter (it can be wheat-based).
- Mix rye flour, water, levain, and salt until evenly wet. No dry pockets.
- Rest 25 minutes. Scrape into a well-floured brotform or a greased tin.
- Proof until slightly crowned. Dust and dock or score simply.
- Bake longer than you think. Cool at least 12 hours — rye crumb sets as it rests.
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