193 rye bread recipes

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Whole wheat bread machine loaf with malt extract and vital wheat gluten for a sturdy, well-risen crumb. A flexible base recipe with endless variations from rye to banana bread.

Pumpernickel bread made with rye flour, molasses, unsweetened chocolate, and instant coffee for that signature dark color and rich, complex flavor. Caraway and fennel seeds give it true German rye character.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Henzi's seed bread loaded with sunflower, poppy, and caraway seeds, walnuts, raisins, and three flours (bread, whole wheat, rye). A nutty, fiber-rich loaf for the bread machine that toasts up gorgeous.

Sourdough onion rye bread made in a bread machine with rye flour, whole wheat, diced onions, and honey. Includes small, medium, and large loaf sizes with optional anise or caraway.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Oat bran Russian black bread with rye flour, whole wheat, carob, molasses, caraway, and fennel seeds. A dense, dark, vegan loaf with just one short rise.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.