I had quite a time finding this recipe. Most rye breads you buy in the store have wheat flour in the ingredients list above rye flour, so it is more wheat bread than rye! Are you shocked as I was? Plus, it's hard to find the bread (rye or otherwise) without high fructose corn syrup and unhealthy oils, so I wanted to make our own.
The other shocker for me in finding such this recipe was finding a rye recipe without yeast, eggs or milk. This recipe tastes wonderful with fresh organic butter spread on with fruit or fruit spread.
I am reprinting this recipe from http://www.homeschoolblogger.com/titus2v5woman/156360/.
We serve these at dinner time in place of bread, biscuits or dinner rolls. Milk, wheat & egg free.
1 1/4 c. rye flour
1/2 c. rice flour (use the kind from the Asian market--its cheaper & less gritty)
4 tsp. baking powder
3/4 tsp. salt
1/4 c. sugar
1 c. water
Preheat oven to 375 degrees. If desired, line muffin tins with paper liners. In a large bowl, mix rye flour, rice flour, baking powder, and salt together. Mix water, oil & sugar separately and add to the dry mixture. Blend well. Fill muffin tins about 3/4 full and bake for about 25 minutes, or until cake tester inserted in center comes out clean. Makes 12 muffins.