One Hundred Percent Rye Bread

One Hundred Percent Rye Bread

9 Reviews 1 Pic
Lisa Eager
Recipe by  Lisa Eager

“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.”

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Adjust Servings

Original recipe yields 1 - (2 pound) loaf



  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.

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Reviews (9)

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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 the rye flour until the dough was nice and soft but not too sticky. Then I hand kneaded the dough for a few minutes. Nice dense loaf, can be cut thinly without crumbling. Have made many times.

S in WV

S in WV

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, honey/molassas (substituted honey for half the molassas) and butter (instead of shortening) (was Way too dry to form dough ball and properly knead without). Even with all these substitutions/additions, it comes out fantastically! Wonderful crunchy crust, very nice texture, can slice very thinly without crumbling, and makes great toast. This is my current favorite bread even though the dough is so heavy that during the kneading cycles of my Sunbeam machine, I have to stand and hand turn the dough ball. When cooked,it is not too heavy. It is perfect!



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!

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Amount Per Serving (12 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 48.2 g
  • 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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Sauerkraut Rye Bread


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Totally Rye Bread