This flavorful rye bread is heavier than most rye breads because it has no wheat flour. It also takes some time but its worth the wait!

Andi
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

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  • In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.

  • Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.

  • Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.

  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts

82.6 calories; protein 2.3g 5% DV; carbohydrates 16.9g 6% DV; fat 0.7g 1% DV; cholesterol 5.6mg 2% DV; sodium 182.1mg 7% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2005
I tried this recipe for the blood group diet which calls for no wheat or milk (type A). I substituted soy milk for the milk and it turned out great. It's much easier than the recipes that call for making starter and letting it sit around for a few days. Bravo to Andi Flanagan. Read More
(49)

Most helpful critical review

Rating: 1 stars
01/23/2004
Please excuse my ignorance but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something fundamentally wrong with this recipe and it may need to be corrected and resubmitted. A pity because I'm still looking for a rye bread that doesn't use wheat flour. Read More
(34)
18 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 10
Rating: 5 stars
02/13/2005
I tried this recipe for the blood group diet which calls for no wheat or milk (type A). I substituted soy milk for the milk and it turned out great. It's much easier than the recipes that call for making starter and letting it sit around for a few days. Bravo to Andi Flanagan. Read More
(49)
Rating: 4 stars
10/14/2005
The best whole rye flour bread that I have ever made. It stays moist and fresh for days. Read More
(34)
Rating: 1 stars
01/22/2004
Please excuse my ignorance but I can see no way that 2 cups of milk are going to allow anything to be done with 7 cups of rye flour. Adding water did not help. There seems to be something fundamentally wrong with this recipe and it may need to be corrected and resubmitted. A pity because I'm still looking for a rye bread that doesn't use wheat flour. Read More
(34)
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Rating: 4 stars
12/08/2007
Doesn't require the full amount of flour listed in the ingredient list if you follow the directions just right where it says "may not need the rest of the flour" it comes out great. Read More
(20)
Rating: 5 stars
11/30/2009
This is an easy great recipe for only rye flour. So many people are alergic to wheat these days. The comment about two much flour I used about 6 cups if you wanted to use all flour of course you would add more moisture. That's not rocket science to work that out. Flours differ so much. Great recipe. Read More
(15)
Rating: 1 stars
09/13/2010
I tried this recipe because I need to find a fructose-free/fructan-free bread for my son's health condition so it cannot contain wheat. At first I assumed the failure each time was due to me altering the recipe to try fructose-free sweeteners. After testing my yeast (it was fine) and after four failed batches I tried the recipe exactly as written. Same failure. I used just 6 cups of flour but it just can't rise. It makes a crumbly-textured product that tastes okay but isn't anything like "bread". Ugh. I wasted so much time. If reducing the flour by 1-1/2 cups still can't make a dough that the yeast can budge then there's something wrong with this recipe. Read More
(6)
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Rating: 4 stars
07/17/2011
This came out fine.. a little dense but great flavor. I was hesistant because of the reviews but tried it anyway. Did not use all 7 cups of flour used about 5 1/2. Did not rise like I thought it should hence the dense loaf but my yeast did not bubble a lot in the milk either so will try again with different yeast. Thx! Read More
(6)
Rating: 2 stars
07/21/2013
The ratios are off. I baked professionally for 7 years and the amount of yeast used for this type of flour is WAY off. I made the recipe as described because of the mixed reviews and the loaves barely rose. Also I couldn't tell if the milk is intended to be scorched (some call for that) or just brought up to temp/ increase the sugars for the yeast. Either way the milk and yeast did not rise ( the yeast is good - i just made rolls yesterday.) Also - 1 Tablespoon of salt!!! I used 2/3 of a T and the dough is very salty. I ended up using 4 cups plus a little for the board, should have at least doubled the yeast, and next time will proof the yeast before adding to the milk and use only one teaspoon of salt. The loaves are baking now. I'll edit and update if they are inedible . Read More
(3)
Rating: 1 stars
05/17/2013
I followed the directions perfectly. I'm used to dense breads. I LIKE dense breads. This mess didn't raise at all. A complete mess. I was very upset. I had to drive over 150 miles round trip just to buy rye flour! Read More
(3)