One Hundred Percent Rye Bread Recipe -
One Hundred Percent Rye Bread Recipe

One Hundred Percent Rye Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - (2 pound) loaf Change Servings


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

We really enjoyed this recipe. Threw 2 cups flour and everything else in the kitchenaid. Didn't have any caraway seed, so omitted that. Because it's so dry where we live, I added the rest of the rye flour until the dough was nice and soft but not too sticky. Then I hand kneaded the dough for a few minutes. Nice dense loaf, can be cut thinly without crumbling. Have made many times.

Most Helpful Critical Review
Dec 31, 2008

i used 4 cups rye and 1 cup AP flour because i had no gluten. followed everything else to a T. first rise didn't do much, so after 1 1/2 hours, i kneaded it some more; at this stage it was quite "brick" like as others have stated. after working it for a minute or two, i set it for its second rise. it finally rose to an acceptable level. i then baked it off. the end results were a crispy outer crust and a gummy inside. since i am not a bread maker, and did not follow exactly, i find this to my fault. the only one who liked it was my DD. i'm afraid she is going to have to eat the whole loaf...:-)


12 Ratings

Mar 19, 2006

Wow! I have never been a big rye bread fan until now. I made this for my honey who loves rye bread and now we both do. I have made twice,adding extra gluten, bread machine yeast, and water, honey/molassas (substituted honey for half the molassas) and butter (instead of shortening) (was Way too dry to form dough ball and properly knead without). Even with all these substitutions/additions, it comes out fantastically! Wonderful crunchy crust, very nice texture, can slice very thinly without crumbling, and makes great toast. This is my current favorite bread even though the dough is so heavy that during the kneading cycles of my Sunbeam machine, I have to stand and hand turn the dough ball. When cooked,it is not too heavy. It is perfect!

Apr 11, 2004

Fantastic! I've been wheat free for over two weeks and I was beginning to think I'd never have soft, fluffy bread again! What a treat to find this recipe! Thank you!

Feb 12, 2008

I was really hungry for a rye bread and this one looked pretty good acording to the reviews. I followed the recipe exactly and ended up with a brick, same as another reviewer. Since others have had obvious success, I still gave this a four star. I thought it may have not risen because of my yeast, however I made another recipe and the yeast worked perfectly. Maybe Lisa could share what type (brand) of rye flour she uses? I used Hodgson Mill.

Oct 01, 2007

I thought that this turned out really well. The bread was very light and fluffy. I don't know what the guy that said his was a brick, maybe he didn't use the right recipe? A+

Mar 19, 2007

I tried to make this bread two days ago. It was the worst cooking experience I have ever had. The "dough" was not dough, but more like concrete. I don't know what happened, because I followed the recipe to the letter. When I stirred the ingredients, they became a solid, firm mass that could barely be pressed in with my hands. I used rye flour from Cobblestone Mill. Perhaps it was not the right kind.

Sep 28, 2009

the ratios of ingredients in the recipe were all wrong. Bread machine could not mix it.


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 591 mg
  • 24%

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

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