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Health Dynamics Rye Bread

Health Dynamics Rye Bread

  • Prep

    15 m
  • Cook

    31 m
  • Ready In

    46 m
DYNAMICS

DYNAMICS

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Bethany
61

Bethany

1/28/2009

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. Turned out GREAT!

Udo
61

Udo

9/2/2003

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 and that this was another loaf for relegated as fit only for making breadcrumbs. But when I had sliced the loaf to make crumbs the texture was similar to other store bought 100% rye bread, and it surprisingly turned out to a very tasty loaf, particularly toasted. I will make it again as that my wife prefers to eat gluten free and this loaf is tasty and economical.

angela
45

angela

10/19/2011

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 going to become a staple in my wheat-free home! Also this was my first time using my new breadmaker so I found the cook time of 31 minutes as listed a little confusing. I however followed my breadmaker's setting for a 1.5lb loaf on Normal cycle (with a bake time of just under three hours).

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