Russian Rye Bread for the Bread Machine

"My Dr was recently extolling the virtues of rye bread for the diabetic. More fiber and the lowest glycemic index of any bread. This recipe makes a small 1 lb loaf. Baking time is however long it takes your machine."
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Matthew Ferson photo by Matthew Ferson
photo by Outta Here photo by Outta Here
photo by vindase photo by vindase
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select Basic bread cycle and start machine.

Questions & Replies

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  1. The flavor of this bread is soooo good. Strong rye flavor and just what I was looking for. That said I did have some problems with making it, I'm thinking it's not the recipe issue but probably as I'm fairly new at working with rye bread. I thought I followed the recipe and loved that it made a small loaf so that I didn't have a lot of waste. The size turned out perfect for me and DH. But while the ABM was working I noticed that the dough was really dry and crumbly - not coming together into a ball. I added more water a tablespoon at a time and it took about a half a cup more before it began to come together as I expected. Being rye I expected a sticky dough not a dry one so this was a surprise to me. When I did get the dough, it had a good rise and the flavor when done was just what I was looking. Worth the extra effort.
  2. This was wonderful bread! Mixed the dough in the bread machine, then took it out, kneaded it about 30 seconds, formed into a loaf and let it rise again. Baked it in the oven. Turned out great! Thanks for sharing.
  3. Makes for a perfect great tasting small loaf - just the right size for the two of us. Great texture, slices beautifully and best of all tastes really good! Made the first loaf in the breadmaker, the second I used the dough cycle and shaped into a 'French' style loaf baking in the oven giving us great little slices - perfect served with recipe#240985. First loaf made as posted - the second cut the honey to one tablespoon using 2 tablespoons of the butter to compensate - both made for excellent results. My flour required using an extra tablespoon of water. The caraway seed which I love was just right for our tastes. This breadmaker highly recommends this to the Rye bread lovers. I thank you Annacia and my dh thanks you!
  4. I wanted a small loaf and this fit the bill. Because I don't like the shape of any loaf in my machine, and I knew a small loaf would be a 4-inch FLAT square, I finished this off by hand, and baked in a small loaf pan. I got a perfect snack-sandwich size loaf. This is a light rye, so flavor is subtle. As per a previous review, I used half light honey and half molasses for the dark honey. Thanks for this keeper, for when we want just enough rye bread to go with our soup.
  5. Maybe I did something wrong, but I followed the recipe as outlined. The bread was lumpy, and didn't rise properly. It didn't seem like there was enough moisture in the dough. Tasted good, but I think it would take me a few tries and some minor adjustments to get a well formed loaf.


  1. 2 extra Tablespoons of water 1 Tablespoon Vital Wheat Gluten 1 Tablespoon Molassas 1 Tablespoon Orange Blossom Honey. Proofed 1 hour in an oven that was preheated to 170 and turned off. Punched down and let rise 30 minutes Baked 375 convection oven 20 minutes until reached internal temp of 190.
  2. So delicious! I love Russian rye, made it many times. I changed it a bit. I used barley malt syrup instead of honey and baked it in the oven after the bread machine was done with the first rise. I increased the water, my flour must be dry and I omitted the caraway as DH doesn't care for it.



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