Bread: 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://allrecipes.com/Recipe/One-Hundred-Percent-Rye-Bread/Detail.aspx)