At a Glance
Roggen 1800 is a very dark, high-extraction rye flour suited for traditional hearty rye loaves and very flavorful mixed breads. It carries much of the bran and germ, resulting in pronounced rye aroma, darker crumb, and strong enzymatic activity.
💡 The type number (1800) denotes higher mineral content and more bran/germ remaining in the flour — a higher number equals a darker, more robust flour with increased enzymatic and pentosan content [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and hydration control
Banneton Proofing Basket
Supports shape for high-rye dough during final proof
Dutch Oven or Cast Iron Pot
Produces reliable steam and oven spring for rye-wheat loaves
Dough Scraper/Bench Knife
Helps handle sticky rye dough during folding and shaping
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Properties
| Type number | 1800 |
| Extraction rate | ~95% (very high) |
| Color | Deep brown to almost black |
| Flavor | Very strong, malty, slightly bitter |
| Protein content | 7-10% |
| Water absorption | Very high (72-85%) |
⚠️ High-extraction rye has large amounts of pentosans and active enzymes (amylases). Pentosans bind water and give viscosity; enzymes can degrade starch unless acid is present. Proper souring and recipe adjustments are essential for good crumb structure [1][2].
Best Uses
✓ Ideal for:
- • Dense traditional rye loaves (Vollkorn-style)
- • Dark mixed rye-wheat breads
- • Breads requiring strong flavor and long shelf life (staling slower)
- • Sourdough formulas where acid and enzymatic control are managed
✗ Not ideal for:
- • Light, airy white-style breads → Use wheat flours like Type 550 or bread flour
- • High-hydration open-crumb sourdoughs made predominantly with wheat → Use lower-extraction rye (e.g., Roggen 997) only as an adjunct
- • Recipes without acidified preferments
Mixing recommendations:
Behavior in Dough
Consistency
Extremely sticky and viscous due to pentosans — expect a paste-like feel compared to wheat dough.
Development
No gluten network; dough cannot be developed by kneading into elasticity. Structure depends on starch gelatinization, acid, and the proportion of wheat present.
Fermentation
Fermentation is slower in rise but biochemically intense; amylase activity can liquefy crumb if not controlled.
Sourdough required!
Rye's amylases will break down starch during fermentation. Acid from a mature sourdough starter inhibits excessive enzyme activity and helps set crumb via starch gelatinization during baking [2][1].
Minimum: Use an acidified preferment or ensure at least ~30% of total rye is fermented in a mature sourdough; for 100% Roggen 1800, stronger acidification and shorter bulk fermentation are recommended.
Hydration
Recommended: 72-85% (adjust based on mix and preferment). Start lower when learning and increase in subsequent bakes.
Because pentosans absorb water slowly, dough firming over the first 30–60 minutes is common. Expect and plan for this when timing shaping.
Alternatives & Substitutes
Direct alternatives:
Lighter color, milder flavor, ~5–10% less water needed
Medium rye – retains rye character with easier handling than 1800
Coarser texture and more bran particles; similar flavor, possibly shorter shelf life
International equivalents:
| Country | Flour | Brands |
|---|---|---|
| USA | Dark/Medium Rye Flour (commercial labels vary) | |
| UK | Wholemeal Rye or Dark Rye | |
| France | Farine de seigle (dark varieties) |
Where to Buy
🛒 Supermarket
- Specialty or international supermarket sections (dark rye labeled as 'pumpernickel' or 'dark rye')
🌿 Organic
- Local organic mills and co-ops that sell high-extraction rye
🌾 Mills Online
💡 If possible buy freshly milled high-extraction rye from a local mill for best aroma; store properly to preserve oils and flavor [1][2].
Storage
Shelf life
4-8 months sealed (shorter once opened due to germ oils)
Storage location
Cool, dark, airtight; refrigeration extends life for opened bags.
⚠️ High-extraction rye contains more germ and unsaturated fats and will go rancid faster than white wheat flours — smell before use [1].
Recipes with this flour
Examples and patterns using Roggen 1800 in sourdough baking; adjust acid and hydration carefully.