193 rye bread recipes

Multigrain raisin bread for the bread machine: a hearty loaf built on bread flour, whole wheat, and rye, sweetened with honey, brown sugar, and a handful of raisins blended right into the liquid. Soft, dense, and slightly sweet.

This unique and delicious bread is topped off with a scrumptious mixture you will love.

Catskill Mountain rye bread for the bread machine with rye flour, caraway seeds, and honey. Vital wheat gluten keeps the loaf tall and light despite the dense rye. Great for sandwiches and toast.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Bread machine pumpernickel for the Zojirushi with rye flour, cocoa, molasses, and a touch of coffee. Dark, dense rye bread done hands-off in the breadmaker.

Pizza on rye bread with seasoned tomato sauce, mozzarella, and Parmesan broiled until bubbly. A quick open-faced pizza snack using toasted rye as the crust, kid-friendly and ready in minutes.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.

Heidelberg meat loaf made with lean ground beef, torn rye bread, beer, caraway seeds, and celery seeds. A German-inspired twist on classic American meatloaf.

Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.

Loaded Spam sandwich on beefsteak rye with sharp cheddar, horseradish, Vidalia onion mustard, coleslaw, dill pickles, and thick Bermuda onion slices. A towering, no-apologies deli-style stack.

Old-school corn rye bread with an overnight onion-steeped rye sour, chewy bread-flour body, caraway seed crust, and a glossy egg-washed finish. Classic Jewish deli style.

Turkey jalapeno sausage Reuben stacks a homemade ground turkey patty with cilantro and jalapeños on rye bread, melted Monterey Jack, and tomato. A Southwestern twist on the deli classic.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Broiled open-face sandwich on dark rye with sauteed mushrooms, sharp cheddar, egg, and sliced tomatoes. A hot, savory lunch or snack that takes just 10 minutes from start to plate.

Dark pumpernickel bread for the bread machine with rye flour, cocoa, molasses, instant coffee, and caraway seeds. A rich, deeply flavored one-pound loaf on regular cycle.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.