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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 (7)

5 Stars  71%  5
4 Stars 0%  0
3 Stars 14%  1
2 Stars 14%  1
1 Star 0%  0


7 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).
Barbara November 25, 2014
This cough did not raise much, not nearly to the top of the coffee can. I am wondering if the boiling water killed the yeast. Perhaps should wait for the batter to cool a little before adding the yeast.
Michele February 16, 2015
I am sends vote to whole wheat can I use another flour
Bob's Red Mill February 23, 2015
Though our Rye Meal Bread was formulated for Whole Wheat Flour, you may use the following in its place:

Ivory Wheat Flour
Spelt Flour
Kamut Flour
Triticale Flour

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