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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Recipe Summary

prep:
15 mins
cook:
31 mins
total:
46 mins
Servings:
12
Yield:
1 - 1.5 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

136 calories; protein 3.4g 7% DV; carbohydrates 21.8g 7% DV; fat 4.3g 7% DV; cholesterol 31mg 10% DV; sodium 197.6mg 8% DV. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2009
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! Read More
(68)

Most helpful critical review

Rating: 1 stars
10/31/2009
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 my other bread recipe with some flour in it as you need some gluten to make it raise. Read More
(11)
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/28/2009
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! Read More
(67)
Rating: 4 stars
09/02/2003
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. Read More
(66)
Rating: 5 stars
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). Read More
(47)
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Rating: 5 stars
04/14/2003
Very good bread. Contains no wheat flour which my husband is allergic to. Easy to make in bread machine. Read More
(41)
Rating: 5 stars
09/21/2010
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 great for my wheat-allergic family:) Read More
(27)
Rating: 5 stars
02/16/2010
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. Read More
(14)
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Rating: 1 stars
10/31/2009
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 my other bread recipe with some flour in it as you need some gluten to make it raise. Read More
(11)
Rating: 5 stars
01/19/2010
Fantastic recipe my Danish wife loved it.For UK nationals corn starch is called cornflour.I baked it for three hours. Read More
(10)
Rating: 5 stars
09/17/2012
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 because the dough turned up runny otherwise Read More
(6)
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