One Hundred Percent Rye Bread Recipe
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One Hundred Percent Rye Bread

By: Lisa Eager  
"I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft."

Rating: This weblink has been rated 10 times with an average star rating of 3.8 Read Reviews (8)

Rate/Review | 382 people have saved this

 

Servings  (Help)

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Original Recipe Yield 1 - (2 pound) loaf
 

Ingredients

  • 1/2 cup dark molasses
  • 1 1/4 cups warm water
  • 2 tablespoons active dry yeast
  • 5 cups medium rye flour
  • 1/4 cup gluten
  • 1/2 cup instant potato flakes
  • 1 tablespoon salt
  • 3 tablespoons shortening
  • 2 tablespoons caraway seed
  • 2 tablespoons cornmeal

Directions

  1. In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
  2. Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
  3. When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
  4. Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.

Footnotes

  • Bread machine
  • Place ingredients into the bread pan in the order suggested by the manufacturer. Select the DOUGH cycle. Continue from step 2 above. Or, select BASIC 2 POUND, and press START.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 248 | Total Fat: 4.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by magneticgirl 
We really enjoyed this recipe. Threw 2 cups flour and everything else in the kitchenaid.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by S in WV 
Wow! I have never been a big rye bread fan until now. I made this for my honey who loves rye... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2004 by ELAINE23 
Fantastic! I've been wheat free for over two weeks and I was beginning to think I'd never... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by SHARRYN Supporting Member (Click to learn more about Supporting Membership)
I was really hungry for a rye bread and this one looked pretty good acording to the reviews. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2008 by njmom 
i used 4 cups rye and 1 cup AP flour because i had no gluten. followed everything else to a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by JMATASO 
the ratios of ingredients in the recipe were all wrong. Bread machine could not mix it. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2007 by JessQ 
I thought that this turned out really well. The bread was very light and fluffy. I don't... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by JannyLaine 
I tried to make this bread two days ago. It was the worst cooking experience I have ever had.... MORE

 
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