Health Dynamics Rye Bread

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."


46 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Regular cycle and medium crust setting; press Start. While dough is mixing, check the consistency, it should be slightly sticky.
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Your rating



  1. 9 Ratings


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. ...

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 a...

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 ...

Very good bread. Contains no wheat flour, which my husband is allergic to. Easy to make in bread machine.

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 ...

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.

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...

Fantastic recipe,my Danish wife loved it.For UK nationals corn starch is called cornflour.I baked it for three hours.

Excellent, excellent bread. It has a distinct sour taste of 100% rye that impossible to get in a store. I ended up substituting one extra egg white for lecitin and using 3 cups of rye flour beca...