Homemade Rye Bread

created by Eloisa Faltoni
Homemade Rye Bread

Making bread at home is one of those traditions that seemed to have disappeared, and now it is coming back. I love making homemade bread, that’s why I share this super simple recipe to make an excellent 100% rye and vegan bread.

It is a simple recipe, and that requires only a few ingredients. Whenever I prepare this bread, I divide it into portions and freeze it, so that I can always have fresh bread on any occasion.

I hope you like it as much as I do!

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Homemade Rye Bread

Homemade Rye Bread Print This
Phase 1 · Phase 3 Serves: 20 Prep Time: Cooking Time:


  • 5 cup whole wheat rye flour
  • 15 gr of dry yeast
  • ½ teaspoon of salt
  • 1 ½ or 2 cup of warm water
  • ½ teaspoon of baking
  • 1 teaspoon of psyllium husk (optional)


  1. Put the flour, the psyllium husk, the baking soda, and the salt in a bowl and mix well.
  2. Add the water with the envelope of yeast and knead everything until it is well mixed.
  3. To knead, it is advisable to wet your hands with a little water, to avoid sticking the dough.
  4. Prepare a bowl lined with a sheet of baking paper.
  5. Put the dough inside the bowl and cover with a cloth or transparent paper. Let stand about 3 hours away from the light.
  6. Preheat the oven to 356º F (180ºC).
  7. Remove the dough, which will have grown, and put it in a rectangular silicone mold.
  8. Bake for about 1 hour.
  9. When ready, unmold it and let it cool on a rack.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 y Phase 3.


Si se quiere, en Fase 3, antes de hornear el pan se puede espolvorear con semillas.

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