Recipes with rye flour
140 recipes
Malted Rye Bread
Bread machine malted rye loaf sweetened with honey and barley malt syrup, scented with cardamom. Egg-enriched crumb with a Scandinavian flavor profile, ready to load and walk away.
Boston Brown Bread - Crockpot
A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.
Gingerbread for Bread Machines
Gingerbread yeast bread for the bread machine with rye flour, brown sugar, ginger, cinnamon, nutmeg, and cloves. A spiced, aromatic loaf on the basic bread cycle.
Spiced Raisin Pumpernickel (Bread Machine)
Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.
Old Greek Bread
Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.
Bread Machine Third Bread
Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.
Buttermilk Rye Bread (bread machine)
Hearty buttermilk rye bread for the bread machine with caraway seeds, brown sugar, and vital wheat gluten. Dump it all in, press start, and enjoy a fresh-baked loaf.
Malted Rye Bread (bread machine)
Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.
Pumpernickel Bread (Bread Machine)
Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.
German Pumpernickel Bread
German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.
Kalakukko
Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.
Ukrainian Rye Bread
Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.
Bread machine malted rye loaf sweetened with honey and barley malt syrup, scented with cardamom. Egg-enriched crumb with a Scandinavian flavor profile, ready to load and walk away.
A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.
Gingerbread yeast bread for the bread machine with rye flour, brown sugar, ginger, cinnamon, nutmeg, and cloves. A spiced, aromatic loaf on the basic bread cycle.
Dark, hearty pumpernickel bread studded with raisins, made easy in a bread machine. Rye flour, cocoa, molasses, and cinnamon create a deeply flavored loaf with old-world character.
Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.
Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.
Hearty buttermilk rye bread for the bread machine with caraway seeds, brown sugar, and vital wheat gluten. Dump it all in, press start, and enjoy a fresh-baked loaf.
Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.
Pumpernickel bread machine recipe with rye flour, molasses, and caraway seeds. A dense, dark loaf with old-world flavor and almost no hands-on work.
German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.
Kalakukko: a traditional Finnish rye-crusted fish pie with pork and small whole fish sealed inside a dense rye dough, slow-baked for hours. A Savonian heirloom and Easter specialty.
Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.
