Quoted from yael_p

The only 'bread' I allow myself is Wasa 100% rye crackers (which I think contain at least traces of wheat flour), or 100% rye bread. As I'm tempted to have them, I don't keep them at home.  

Quoted Text

Rye Bread

2 cups water
1 Tablespoon dry yeast
2 Tablespoon molasses
1 egg
7 1/2 cups rye flour
1 Tablespoon Salt
1/4 teaspoon onion powder
1/2 teaspoon dry mustard


Mix all ingredients well.  It will feel like a very thick batter and will not be like a wheat bread.  Cover loosely with buttered plastic wrap and let rise in a warm place until doubled.  Punch down.  Let rise again for best results.  Put 1/2 of batter in each of 2 greased bread pans and pat flat with floured hands (or buttered). Cover with buttered plastic wrap and rise in a warm place until almost doubled in size.  Slit top right down the middle with a very sharp knife.  Bake in 350 degree oven 30-45 minutes.  

This was nothing like baking a wheat bread.  The first rise took over an hour.  The second about 50 minutes and the third still took 40 minutes.  The end result is fantastic!

Quoted from linnsmama

so putting my sandwich filling on a bed of lettuce at lunch makes a lot more sense than using a compliant bread

Quoted from geminisue

Does anyone have an easy recipe for 100 percent rye bread? Amts rye flour,yeast, water?  Do you use a sweetener to make it? Thanks