Baking with Rye Flour

Compared to breads based on white flour milled solely from the part of the wheat kernel called the endosperm (ex., Bread or All-purpose Flour), breads made with Rye flour are handled differently at several phases of bread baking:

• The ddt° is higher.
• The Development speed is slower, the time is shorter.
• Shaping requires a gentler touch.
• Proofing temperature is warmer and Proofing time often shorter.

• Rye flour contains a type of starch called a pentosan which, when not taken into account, causes a gummy texture in the bread.
• The lower protein content of rye flour makes loaves less able to keep their shape while proofing.
• Reduced protein calls for a gentler touch, especially during the Development Phase. (HTBB, p 350–60)