Roggenmehl

Roggenmehl, or rye flour, is flour milled from rye grain (Secale cereale). It contains less gluten than wheat flour, which results in a denser crumb and reduced rise in dough. Rye also has a high content of pentosans, which absorb water and create a sticky, cohesive dough matrix that benefits from fermentation and careful handling. The flavor is typically tangy and earthy, especially in darker or whole-grain varieties.

The flour is sold in several milling grades. Common types include Roggenmehl Typ 815, a lighter flour used for breads with a paler crumb; Typ 997 or Typ 1050/1150, which are progressively darker and more mineral-rich. Vollkornroggenmehl refers to whole-rye flour, containing the bran and germ and producing a stronger flavor and darker color. The type numbers reflect the ash content and milling refinement rather than fixed mineral amounts.

In baking, Roggenmehl is central to many traditional breads, such as rye loaves and pumpernickel. Because rye dough has a weaker gluten network, it often relies on sourdough and longer fermentation for flavor development and volume. Many recipes blend rye with a portion of wheat flour to improve handling and rise while preserving rye’s characteristic aroma.

Nutritionally, rye flour provides dietary fiber, minerals, and B vitamins, with a distinctive aroma. It is more prone to rancidity than wheat flour due to the oil content of the germ, so it should be stored in a cool, dry, airtight container and used within a reasonable time. For longer storage, refrigeration or freezing is advisable.

Roggenmehl is widely used in Central and Northern European baking, and its characteristics vary with milling type and whether it is refined or whole grain.