One Hundred Percent Rye Bread

One Hundred Percent Rye Bread


"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."


servings 252 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

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  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.


  • 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.
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Your rating



  1. 12 Ratings


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 t...

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, ho...

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!

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 hav...

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+

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 qui...

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

after stirring it all,does not look anything like a dough. It's more crumbs and small and medium size pebbles,I could not make it come together. One star only, but it could be my fault.