Rye Flour Type 1150 vs 1370 – Which for What?

Direct comparison: Type 1150 or 1370 for your rye bread? Differences, uses, when to use which.

Quick Answer

Which should I use?

**Type 1150** for classic mixed breads and milder rye breads. **Type 1370** for strong, dark rye breads with more flavor.

💡 When in doubt: 1150 is more versatile and forgiving. For testing hydration differences weigh ingredients on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi) and keep notes[1][2].

Comparison Table

Property Option A Option B Significance
Mineral content 1150mg/100g 1370mg/100g More = darker, stronger
Extraction rate ~85% ~90% More bran layers included
Color Gray-brown Dark brown
Flavor Mild-strong Strong-bitter
Water absorption 68-72% 70-75% 1370 needs more water
Fiber Medium High 1370 more filling
Availability Very good (supermarket) Medium (specialty, online)
Price $3-5/kg $4-7/kg

When to Use Which?

First rye bread 1150

More forgiving, available everywhere; easier to manage fermentation and taste for beginners[1].

Classic German gray bread 1150

Standard for mixed breads and milder flavors used in traditional recipes[2].

Westphalian dark bread 1370

Authentically dark, intense flavor and higher mineral content preferred for regional styles[2].

Paderborn country bread 1370

Traditionally with darker flour; gives the characteristic bite and color[2].

100% rye bread Both work

1370 for more character, 1150 for milder taste and easier handling—adjust hydration accordingly[1][2].

Mix with wheat (50/50) 1150

Balanced flavor and more predictable crumb when combined with wheat[1].

Healthiest option 1370

Higher fiber and minerals make it more nutrient-dense[2][1].

Can I Mix Both?

Can I mix both?

Yes! Many bakers mix 1150 and 1370 to tailor flavor and texture. Adding whole grain rye increases aroma and chew[1][2]. For folding and bench work use a [dough scraper](https://amzn.to/3LR1f5E) to handle stickiness.

50% Type 1150 + 50% Type 1370
→ Good compromise, balanced flavor; moderate hydration increase vs 1150 alone[1].
50% Type 1150 + 30% Type 1370 + 20% Whole grain rye
→ Very aromatic, rustic bite; expect denser crumb and higher water absorption[2].
70% Type 1370 + 30% Wheat 1050
→ Strong mixed bread with improved structure from wheat proteins; bake in a [Dutch oven or cast iron pot](https://amzn.to/4sVhKhN) for steam retention and oven spring[1].

Converting Recipes

A → B

Flour: Replace 1:1

Water: Add 3-5% more water

→ Darker, stronger bread with more moisture; mix slowly and let autolyse longer to hydrate bran[1][2].

B → A

Flour: Replace 1:1

Water: Use 3-5% less water

→ Lighter, milder bread; shorter autolyse and careful fermentation to avoid over-acidity[1].

💡 When converting for the first time, weigh everything on a [Digital Kitchen Scale](https://amzn.to/4pUMVHi), start with slightly less water, and adjust by feel. Use an [instant-read thermometer](https://amzn.to/49Xsgwp) to check internal crumb temperature (around 96°C for dense rye) and a [proofing basket](https://amzn.to/4sNHBYO) or lined bowl for final proof to preserve shape[1][2].

Sources

  1. [1]
    The Perfect Loaf – The Perfect Loaf – Link
  2. [2]
    Plötzblog – Plötzblog – Link