Roggen Type 815 – Properties, Uses & Baking Tips

Practical guide to Roggen Type 815 (medium rye): what it is, how it behaves in sourdough, hydration and levain tips, and suitable recipe examples.

At a Glance

Roggen Type 815 is a medium rye flour commonly used in German-style mixed and pure rye breads. It sits between finer baker's rye and darker whole-rye in color and flavor, delivering a pronounced rye character without the coarseness of whole-grain rye.

💡 The 'Type 815' number reflects residual mineral content and correlates with bran inclusion: higher numbers = more bran and stronger rye flavor. This classification influences water absorption and enzyme activity in the dough [8].

Medium rye flour (US) Rye bread flour Farine de seigle T130 (approx.)

Properties

Type number 815
Extraction rate Moderate (~80%)
Color Light to medium brown
Flavor Distinctly rye — malty, slightly sour when fermented
Protein content Lower than wheat (approx. 6–9%)
Water absorption High compared with wheat (expect 68–85% in rye blends)

⚠️ Rye contains pentosans (water-binding polysaccharides) and active amylases; pentosans make doughs very sticky and amylases break down starch unless acidity from sourdough controls them [7][4][1].

Best Uses

✓ Ideal for:

  • • Classic German mixed rye (Roggenmischbrot)
  • • 100% rye loaves using rye-specific techniques
  • • Sourdough breads with a pronounced rye flavor
  • • Dense, moist sandwich loaves and rustic peasant breads

✗ Not ideal for:

Mixing recommendations:

50–70% Roggen 815 + 30–50% strong wheat (Type 1050–550)
→ Good balance of rye flavor and structure; easier shaping
100% Roggen 815 with rye levain
→ Authentic rye loaf but requires specific techniques (scald, low-temperature preferments, or firm levain) to avoid collapse [2][5]
30% Roggen 815 + 70% wheat
→ Subtle rye note while retaining wheat-style crumb

Behavior in Dough

Consistency

Much stickier and more batter-like than wheat dough — expect tackiness and plan to work with a [dough scraper](https://amzn.to/3LR1f5E) and wet hands

Development

No windowpane; structure comes from acid-stabilized starch and pentosans rather than gluten

Fermentation

Ferments faster due to rye enzymes; monitor closely to avoid over-acidification and collapse [7][3]

Sourdough required!

Rye's active enzymes (amylases) degrade starch quickly. Acid from sourdough stabilizes crumb and controls enzymatic activity — that's why rye baking is typically sourdough-based [4][7].

Minimum: Practical recipes use levain inoculation rates of 10–30% of total flour in preferment depending on temperature and desired acidity; many German recipes use 20% rye in the levain as a starting point [1][3].

Hydration

Recommended: For Roggen 815 expect 68–85% hydration depending on blend and baking method; mixed breads tend to sit around 70–78%, while full-rye formulas can be higher or use scalded portions to improve extensibility [3][2].

Pentosans absorb water slowly — allow autolyse/scald and rest periods so the dough stabilizes rather than adding more water immediately [1][5].

Alternatives & Substitutes

Direct alternatives:

Roggen 997

Lighter, milder rye; slightly lower water requirement

Roggen 1150

Darker and stronger flavor; higher water and acidity tolerance

Whole Grain Rye

Coarser texture and shorter shelf life; stronger flavor

International equivalents:

Country Flour Brands
USA Medium Rye Flour / Rye Bread Flour (Bob's Red Mill, King Arthur) Bob's Red Mill, King Arthur
UK Rye Flour (medium or wholemeal) Doves Farm, Marriages
France Farine de seigle T130 (similar extraction)

Where to Buy

🛒 Supermarket

  • Whole Foods
  • Trader Joe's
  • Sprouts

🌿 Organic

  • Local co-ops
  • Natural food stores

💡 Freshly milled Roggen 815 (from a local mill) gives more aroma and better fermentation control than long-stored supermarket bags — useful for pure-rye formulas [6][1].

Storage

Shelf life

6–9 months sealed; once opened expect 3–4 months for best flavor

Storage location

Cool, dry, dark; airtight container or fridge for longer storage

⚠️ Rye has slightly higher oil content than refined wheat and can go rancid faster — smell before use and consider refrigeration if you bake infrequently [5].

Recipes with this flour

Practical recipes and formulas using Roggen 815 (links on this site):

Roggenmischbrot (Classic Mixed Rye) 60–70% 100% Rye Sourdough with Scald 100% Rye Loaf with Seeds 70–80%

Sources

  1. [1]
    Dirndl Kitchen / Humbly Homemade – German Sourdough Bread Recipe (With Rye) – Link
  2. [2]
    Dirndl Kitchen – Roggenbrot All Rye Sourdough Loaf [Bakery Recipe] – Link
  3. [3]
    The Perfect Loaf (Alexandra) – My Best Sourdough Recipe (With Rye Variations) – Link
  4. [4]
    King Arthur Baking (summarized) – Sourdough Rye Bread Guide – Link
  5. [5]
    The Perfect Loaf / Cookpad – Rustic 100% Rye Sourdough Bread – Link
  6. [6]
    Alexandra's Kitchen / Stir the Pots – German Roggenbrot Sourdough Techniques – Link
  7. [7]
    Serious Eats – Rye Sourdough Bread: Science and Practice – Link
  8. [8]
    Plötzblog – Roggenmischbrot mit Sauerteig und Typ 815 Mehl – Link