Recipes with rye flour
140 recipes
Mixed seed bread
This mixed seed bread is very healthy, you can use this one replace the white bread!
Dark Pumpernickel Bread with Wheat Bran
Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.
Daddy's Bread Machine Pumpernickel Bread
A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.
Multi-Grain & Nut Bread
Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.
Roggenbrot (Rye Bread)
Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.
Dark Pumpernickel Bread
Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.
Suomalaisruisleipa (Finnish Rye Bread)
Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.
Henzi's Seed Bread
Henzi's seed bread loaded with sunflower, poppy, and caraway seeds, walnuts, raisins, and three flours (bread, whole wheat, rye). A nutty, fiber-rich loaf for the bread machine that toasts up gorgeous.
Favourite Squaw Bread
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.
Pumpernickel Bread for the Zojirushi
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.
Salt-Crusted Currant Pecan Rye Bread
Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.
Colonial Brown Bread
Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.
Boston Brown Bread
Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.
Finnish Rye Bread
Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.
Mennonite Bread
Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.
Buttermilk Swedish Flatbread
Buttermilk Swedish flatbread (knäckebröd-style) blends rye flour, all-purpose flour, buttermilk, and fragrant fennel seeds into thin, crisp rounds baked in just 5 minutes. A traditional Scandinavian crispbread for cheese, butter, or smoked fish.
This mixed seed bread is very healthy, you can use this one replace the white bread!
Hearty pumpernickel with shredded wheat bran cereal, rye flour, and caraway. Extra fiber and texture make this darker, chewier version perfect for wholesome sandwiches and toast.
A dark, earthy bread machine pumpernickel made with rye flour, whole wheat, cocoa, molasses, and instant coffee. Dump the ingredients in and let the machine do the work.
Multi-grain nut bread made in a bread machine with seven flours and grains, walnuts, sunflower seeds, sesame, and poppy seeds. Dense, hearty, and honey-sweetened.
Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.
Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.
Traditional Finnish rye bread (ruisleipa) with a tender crumb and golden crust. Choose beer, buttermilk, milk, or potato water as the liquid for different levels of tangy, sour flavor.
Henzi's seed bread loaded with sunflower, poppy, and caraway seeds, walnuts, raisins, and three flours (bread, whole wheat, rye). A nutty, fiber-rich loaf for the bread machine that toasts up gorgeous.
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.
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.
Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.
Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.
Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.
Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.
Mennonite bread, a hearty honey-sweetened loaf built from whole wheat, rye flour, and wheat germ with tangy buttermilk for a tender crumb. Wholesome, faintly sweet farmhouse bread for sandwiches and toast.
Buttermilk Swedish flatbread (knäckebröd-style) blends rye flour, all-purpose flour, buttermilk, and fragrant fennel seeds into thin, crisp rounds baked in just 5 minutes. A traditional Scandinavian crispbread for cheese, butter, or smoked fish.
