198 rye bread recipes

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Bread machine rye bread (ABM) blends bread flour with rye flour for a mild, sandwich-friendly loaf. The dump-and-go recipe that fits the timer cycle and produces sliceable rye every time.

Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Molasses rye bread with half a cup of dark molasses for deep color and caramel sweetness. Two round loaves, rye and bread flour, milk-based dough. German-style.

Swedish rye bread for the bread machine with caraway seeds, orange zest, and honey. A Scandinavian-style loaf with a slightly sweet, aromatic crumb.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.

Strass rye bread for the bread machine with rye flour, cracked wheat, molasses, fennel seeds, orange zest, and buttermilk. A complex, aromatic loaf with old-world character.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

Rye bread topped with a spicy ground beef, hot Italian sausage, and melted Velveeta cheese mixture. Make-ahead freezer-friendly party appetizer that bakes up hot in 15 minutes.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.