94 rye recipes

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

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.

Crispy rye breadsticks flavored with caraway and molasses, rolled in sesame seeds. Dense, chewy interior with a crunchy crust.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.

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.

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

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.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.