recipe reviews for:

Health Dynamics Rye Bread

“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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Reviewed: 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).

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28 users found this review helpful

Reviewer:

angela

Reviewed: Nov. 24, 2010

In Taiwan ALL bread is sickly sweet, and it is next to impossible to get a full rye bread. This recipe is great, it came out perfect the first time I tried it (and I have not touched my bread machine for nearly 5 years).

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7 users found this review helpful

Reviewer:

jands

Reviewed: Sep. 20, 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 :)

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20 users found this review helpful

Reviewer:

blackscrapcat

Reviewed: Feb. 13, 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.

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11 users found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 16, 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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7 users found this review helpful

Reviewer:

jros11

Reviewed: Oct. 17, 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.

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8 users found this review helpful

Reviewer:

COOK471

Cooking Level: Expert

Reviewed: Jan. 27, 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!

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52 users found this review helpful

Reviewer:

Bethany

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

Reviewed: Feb. 8, 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.

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52 users found this review helpful