Health Dynamics Rye Bread Recipe -
Health Dynamics Rye Bread Recipe
  • READY IN 46 mins

Health Dynamics Rye Bread

Recipe by  

"This bread was suggested at a class I gave on making breads using whole grains. A woman in the class wanted to make some bread for her husband who was allergic to wheat. She called me the next day to report it was very good. I was so happy for them, because her husband hadn't eaten bread in such a long time, and was so thankful."

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound loaf Change Servings
  • PREP

    15 mins
  • COOK

    31 mins

    46 mins


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Regular cycle and medium crust setting; press Start. While dough is mixing, check the consistency, it should be slightly sticky.
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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2009

Finally! I've been searching for a 100% rye bread recipe that didn't turn out like a brick, and this is it! Very moist and tender. I didn't have lecithin, so I just used an extra egg white. Turned out GREAT!

Most Helpful Critical Review
Oct 31, 2009

Very heavy 100% rye bread. It did not raise and my yeast was good. We could not eat it. I hated to throw it away but crumbled it up and put it in the freezer for bread crumbs. I will go back to my other bread recipe with some flour in it as you need some gluten to make it raise.


9 Ratings

Sep 02, 2003

Tried the recipes in my bread machine but was very sceptical that it would work. When it was finished it was only half way up the side of the pan and figured that my first assumption was right and that this was another loaf for relegated as fit only for making breadcrumbs. But when I had sliced the loaf to make crumbs the texture was similar to other store bought 100% rye bread, and it surprisingly turned out to a very tasty loaf, particularly toasted. I will make it again as that my wife prefers to eat gluten free and this loaf is tasty and economical.

Oct 19, 2011

This is a wonderful bread... that tastes like real bread. I didn't have lecithin so I substituted extra vegetable oil in its place.. therefore I used 2 2/3 tbs. It turned out perfectly. This is going to become a staple in my wheat-free home! Also this was my first time using my new breadmaker so I found the cook time of 31 minutes as listed a little confusing. I however followed my breadmaker's setting for a 1.5lb loaf on Normal cycle (with a bake time of just under three hours).

Apr 14, 2003

Very good bread. Contains no wheat flour, which my husband is allergic to. Easy to make in bread machine.

Sep 21, 2010

Excellent recipe, will definitely make again. I doubled the recipe, mixed it in my Bosch machine, baked it in a long rye bread loaf pan at 350 for about 50 minutes. Turned out great! Yummy and great for my wheat-allergic family :)

Feb 16, 2010

My DD said, "This is like cornbread, only rye flavored!" It isn't a light and fluffy bread, but not a brick either! I baked this for about 35 minutes at 375.

Jan 19, 2010

Fantastic recipe,my Danish wife loved it.For UK nationals corn starch is called cornflour.I baked it for three hours.


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  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 21.8 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 198 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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