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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.

Recipe Summary

Servings:
12
Yield:
1 - (2 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
  • 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.

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  • 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.

  • 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

  • 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.

Nutrition Facts

252 calories; protein 6.8g; carbohydrates 48.2g; fat 4.3g; sodium 591.1mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
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. Read More
(31)

Most helpful critical review

Rating: 3 stars
12/31/2008
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 quite "brick" like as others have stated. after working it for a minute or two i set it for its second rise. it finally rose to an acceptable level. i then baked it off. the end results were a crispy outer crust and a gummy inside. since i am not a bread maker and did not follow exactly i find this to my fault. the only one who liked it was my DD. i'm afraid she is going to have to eat the whole loaf...:-) Read More
(7)
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
02/12/2004
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. Read More
(31)
Rating: 5 stars
03/19/2006
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! Read More
(14)
Rating: 5 stars
04/11/2004
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! Read More
(13)
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Rating: 4 stars
02/12/2008
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 have had obvious success I still gave this a four star. I thought it may have not risen because of my yeast however I made another recipe and the yeast worked perfectly. Maybe Lisa could share what type (brand) of rye flour she uses? I used Hodgson Mill. Read More
(8)
Rating: 4 stars
10/01/2007
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 Read More
(8)
Rating: 3 stars
12/31/2008
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 quite "brick" like as others have stated. after working it for a minute or two i set it for its second rise. it finally rose to an acceptable level. i then baked it off. the end results were a crispy outer crust and a gummy inside. since i am not a bread maker and did not follow exactly i find this to my fault. the only one who liked it was my DD. i'm afraid she is going to have to eat the whole loaf...:-) Read More
(7)
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Rating: 1 stars
03/19/2007
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 recipe to the letter. When I stirred the ingredients they became a solid firm mass that could barely be pressed in with my hands. I used rye flour from Cobblestone Mill. Perhaps it was not the right kind. Read More
(4)
Rating: 1 stars
09/28/2009
the ratios of ingredients in the recipe were all wrong. Bread machine could not mix it. Read More
(2)
Rating: 1 stars
08/11/2014
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. Read More
(1)