Rye Flour Type 1150 – The Solid Base for Your Rye Bread

With this rye flour, you can bake breads with a full, aromatic rye flavor and a stable crumb – whether it's pure rye bread or a mixed grain bread with wheat. The fine granulation gives you more control over dough consistency and proofing.

✓ Type 1150 – medium milling with sufficient minerals and fiber

✓ Finely ground rye flour – more uniform dough structure than coarse varieties

✓ From controlled cultivation – reliable quality for reproducible baking results

✓ Strong rye flavor – natural and spicy without artificial flavors

✓ Ideal for rye bread, mixed grain breads, and rustic specialties

Tip: Rye flour needs less water than wheat flour – start with 60% hydration and work your way up. Using sourdough or a preferment allows for even more precise work. A proofing time of 12–16 hours at room temperature ensures optimal acid development and aroma.

Nutritional information (per 100 g):
Brennwert/ calorific value [kJ/kcal] 1412/334 Kohlenhydrate/ carbohydrates [g] 67,83 Fett/ fat [g] 1,03 davon Zucker / sugar [g] 1,8 davon gesättiget Fettsäuren/ saturated fatty acid [g] 0,33 Ballaststoffe/ fibre [g] 3,5 Protein/ protein [g] 7,88 Salz/ salt [g] < 0,03