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Rye Meal Bread


In a large bowl, mix together the rye meal, salt and molasses with boiling water. Add the whole wheat flour; add the yeast, mix well.

Place dough in a well-greased 2 lb. coffee tin, using vegetable shortening (not oil). Allow to rise to top of can (20-40 minutes).

Preheat oven to 350°F. Place an ovenproof lid on top of can and bake for 30 minutes; lower temperature of oven to 325°F and bake an additional 40 minutes.  Makes 1 loaf (13 slices).

Rye Meal Bread



Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Active Dry Yeast

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Flours & Meals
Whole Wheat Flour

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Flours & Meals
OG Pumpernickel Dark Rye Meal

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Ratings & Comments (4)

5 Stars  75%  3
4 Stars 0%  0
3 Stars 25%  1
2 Stars 0%  0
1 Star 0%  0


4 Reviews

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Dell February 18, 2012
Tastes great, but doesnt work in a silicone bread pan! We didnt have a coffee can so I tried the above and the dough pushed out the sides of the silicon pan rather than going up (its a relatively heavy dough). But excellent flavor!
Bob's Red Mill March 3, 2014
I'm sorry to hear that your experience with our Rye Meal Bread recipe was unsatisfactory. I have logged this recipe for review.
berger March 1, 2014
is this really a recipe? baked additional 20 mins, was a pile of mush!
Chris October 4, 2014
I didn't have a coffee can and used a baking dish. This makes more of a batter than a dough. The result was tasty and very hearty. I would make it again, but probably experiment with the ratio of flour to rye meal (a little more flour).

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