Totally Rye Bread

Totally Rye Bread

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Andi 0

"This flavorful rye bread is heavier than most rye breads because it has no wheat flour. It also takes some time but its worth the wait!"
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Ingredients

3 h 20 m servings 83 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  2. In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
  3. Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
  4. Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
  5. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
  6. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Reviews

13
  1. 14 Ratings

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Most helpful positive review

I tried this recipe for the blood group diet, which calls for no wheat or milk (type A). I substituted soy milk for the milk, and it turned out great. It's much easier than the recipes that call...

Most helpful critical review

Please excuse my ignorance, but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something funda...

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I tried this recipe for the blood group diet, which calls for no wheat or milk (type A). I substituted soy milk for the milk, and it turned out great. It's much easier than the recipes that call...

The best whole rye flour bread that I have ever made. It stays moist and fresh for days.

Please excuse my ignorance, but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something funda...

Doesn't require the full amount of flour listed in the ingredient list, if you follow the directions just right where it says "may not need the rest of the flour" it comes out great.

This is an easy great recipe for only rye flour. So many people are alergic to wheat these days. The comment about two much flour, I used about 6 cups, if you wanted to use all flour of course...

This came out fine.. a little dense but great flavor. I was hesistant because of the reviews but tried it anyway. Did not use all 7 cups of flour, used about 5 1/2. Did not rise like I thought i...

I tried this recipe because I need to find a fructose-free/fructan-free bread for my son's health condition, so it cannot contain wheat. At first, I assumed the failure each time was due to me ...

The ratios are off. I baked professionally for 7 years and the amount of yeast used for this type of flour is WAY off. I made the recipe as described because of the mixed reviews and the loave...

I followed the directions perfectly. I'm used to dense breads. I LIKE dense breads. This mess didn't raise at all. A complete mess. I was very upset. I had to drive over 150 miles round trip jus...

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