Recipe by Wynn Richards
"Very healthy, very good, very easy to make in the bread machine."
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1 1/2 cups
1 1/2 cups
dark rye flour
vital wheat gluten
active dry yeast
I'd give it 4.5 stars if I could. Just a touch sweet, and be sure to use a fairly fine cornmeal. Bob's Red Mill Coarse is a bit large.
Had good flavor.
I made this on the French setting on my bread machine. It fell before it baked. The dough was too sticky, and the bread is REALLY sticky too. I even added more flour than it called for.
I couldn't finish the loaf and it ended up in the trash. I might try it one more time, in a mixer with more flour, but I'm not sure.
My daughter's on a Low Oxalate Diet because of kidney stones and rye bread is allowed. I've tried to find a recipe that works and this is the first one that didn't fall during baking. I did make some changes first: no caraway seed - not on diet, cut out cornmeal and raised the bread flour the same amount. I also didn't have any gluten to add so raising the bread flour helped cover that. It was tasty and quite moist.
The best rye bread I ever made or tasted
The flavor reminds me of the old world european rye bread.
Yummy, true rye bread taste that I haven't found in any other breadmaker rye recipe I've tried so far. I have a Zojirushi Mini Breadmaker (BB-HAC10) that bakes 1 pound loaves. I found that dividing in half all the ingredient amounts in this recipe results in the perfect quantities for my Zojirushi breadmaker. I baked it using the regular cycle, normal crust setting. The only other change I made is to substitute dark corn syrup in place of the same quantity of honey, since I didn't have any honey on hand. This seemed to work great, and as a bonus for some people, turns this into a vegan recipe. As I mentioned above, it tasted great, probably better than the best store-bought rye I've had. In terms of texture, it was light and fluffy - not dense like I would expect from a rye loaf. While I'm sure some people would prefer this light and fluffy texure, I'd like to see if I can get a denser loaf. I may try the recipe on the French bread setting next time to see what happens. Thanks for posting this recipe, Wynn!
If you're expecting a dense rye loaf, this is not it. This is more like a light rye sandwich bread -- moist and light and smells wonderful while baking! My husband was so anxious to have some, he nearly got his hand sliced as I was cutting it! :-) The only change I made was to use vegetable oil because I was out of olive oil. I baked it on Light Crust and it turned out wonderfully.
Fabulous! Great Flavor! Didn't make a single change. Used my Westbend bread maker on regular setting and it turned out perfectly.
This bread is fantastic! Delicious! But, OOPS!, I didn't notice until after the fact that I had inadvertently left out the cornmeal. Fuhgeddaboudit! It doesn't need it. The only DELIBERATE change I made to the recipe was to cut the amount of yeast from two teaspoons down to one-and-a-half, and next time, I'm thinking of cutting it to one. (The one-and-a-half pound loaf comes out fairly high, and it just barely squeezes into my plastic bread storage bags.) Thanks to this recipe, I can have the rye bread I love (it's my favorite kind of bread) without the high fructose corn syrup -- and sodium I DON'T want. This recipe is a definite winner and a keeper! UPDATE TO MY ORIGINAL REVIEW: I figured out my too-high-loaf-won't-fit-in-bag problem. It wasn't too much YEAST, it was too much GLUTEN. I've cut the amount of vital wheat gluten in half (One tablespoon instead of two), and it's PERFECT! No more store-bought rye bread for me! This is my "go-to" rye bread from now on!
* Percent Daily Values are based on a 2,000 calorie diet.
Uncle Wynn's Bread Machine Rye
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 198
** Calories from Fat: 30
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