Recipes with rye flour

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.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Easy bread machine rye bread with a touch of rye flour and bread flour base. Light, tender deli-style rye perfect for sandwiches without the dense pumpernickel weight.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

Indulge in the rich, aromatic flavors of Black Russian Rye Bread with this easy-to-follow recipe. This bread will satisfy your craving for hearty and flavorful artisan bread, made with a blend of rye and wheat flour, molasses, caraway seeds, and a few secret ingredients.

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.

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.

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.

Crusty rye bread round with apple cider vinegar for tang and a chewy crumb. A simple Old World loaf that bakes up dense, crackly-crusted, and perfect for thick deli sandwiches.

A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.

A hearty German style black bread recipe for your bread machine.

Not only flavourful but also healthy, these days people begin to take care of their body much better!

Soft drop cookies loaded with shredded apples, dried cranberries, and multi-grain cereal. Rye flour adds earthy depth, while pumpkin pie spice brings warmth to every chewy bite.

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

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.