One Hundred Percent Rye Bread | submitted by Lisa Eager

[Allrecipes.com]

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.

Click here for the full recipe. (http://bread.allrecipes.com/az/nHndrdPrcntRyBrd.asp?rss=1)