Recipes with rye flour
140 recipes
Russian Black Bread - ABM
Russian black bread for the bread machine: a dense, dark rye loaf colored and flavored with cocoa, instant coffee, vinegar, and caraway seeds. The hearty Slavic bread that pairs perfectly with smoked fish or hearty soups.
Whole Grain Bran Yogurt Rye Bread
Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.
Potted Five Grain Bread
Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.
Multigrain Yeast Dog Biscuits
Hearty yeast-raised dog treats packed with 5 whole grains, kelp powder, and beef broth bake into nutritious biscuits. A labor of love for pampered pups.
Steamed Rye Bread
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.
Bone a Fidos
Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.
Hearty Rye Bread
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.
Valerie's Very Own Rye Bread
A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.
Dad's Saxon Yeast
Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.
Apple Onion Rye Abm
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.
Black Bread
Russian-style black bread with rye flour, dark molasses, unsweetened chocolate, and bran. A dense, dark-crumbed yeast loaf for hearty sandwiches and slathering with butter. Makes two loaves.
Dr. Benjamin's Rye Bread Starter - Bread Machine
Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.
Dr. Benjamin's Rye Bread Starter - Bread Machine
Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.
Norwegian Lefser
Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.
Rye Beer Bread
Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.
Graham's Brown Bread
Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.
Russian black bread for the bread machine: a dense, dark rye loaf colored and flavored with cocoa, instant coffee, vinegar, and caraway seeds. The hearty Slavic bread that pairs perfectly with smoked fish or hearty soups.
Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.
Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.
Hearty yeast-raised dog treats packed with 5 whole grains, kelp powder, and beef broth bake into nutritious biscuits. A labor of love for pampered pups.
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.
Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.
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.
A dark, earthy bread machine rye with caraway seeds, molasses, and a touch of cocoa for deep color and flavor. Just load the machine and press start for a fragrant homemade loaf.
Dad's Saxon yeast is a heritage homemade yeast cake recipe from Transylvanian Saxon tradition, made by boiling hops, fermenting with rye flour, then drying into preserved cakes for bread baking. Old-world sourdough-adjacent craft.
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.
Russian-style black bread with rye flour, dark molasses, unsweetened chocolate, and bran. A dense, dark-crumbed yeast loaf for hearty sandwiches and slathering with butter. Makes two loaves.
Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.
Rye bread sourdough starter with an onion twist, ready in 48 hours. Rye flour, yeast, water, and a halved onion develop a pleasingly sour, beery aroma for bread baking.
Norwegian lefser made with rye flour, whole wheat, and all-purpose flour rolled paper-thin and oven-baked until soft. A traditional Scandinavian flatbread with no yeast required.
Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.
Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.
