160 roe bread recipes

Broiled open-face sandwich on dark rye with sauteed mushrooms, sharp cheddar, egg, and sliced tomatoes. A hot, savory lunch or snack that takes just 10 minutes from start to plate.

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.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Turkey jalapeno sausage Reuben stacks a homemade ground turkey patty with cilantro and jalapeños on rye bread, melted Monterey Jack, and tomato. A Southwestern twist on the deli classic.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Bread machine Scandinavian rye loaf with caraway, fennel, orange zest, and molasses. Dense, lightly sweet rye bread that bakes itself overnight. Perfect for smoked salmon and butter.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.

Bread machine rye oat bran bread with molasses, caraway seeds, star anise, and cocoa powder for a dark, earthy loaf packed with fiber and old-world flavor.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

This unique and delicious bread is topped off with a scrumptious mixture you will love.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

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.

This Star Trek-inspired stacked sandwich layers tender chicken, corned beef, and Swiss cheese on rye bread, topped with crunchy homemade coleslaw. A nerdy, hearty bite worthy of any Tribble.

Catskill Mountain rye bread for the bread machine with rye flour, caraway seeds, and honey. Vital wheat gluten keeps the loaf tall and light despite the dense rye. Great for sandwiches and toast.

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.

Pumpernickel bread for the bread machine with rye and whole wheat flour, molasses, cocoa powder, caraway seeds, and golden raisins. Dark, dense, and deeply flavored.