167 rye flour recipes

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Homemade pumpernickel bagels with rye flour, pumpernickel flour, and a homemade caramel for color and depth. Chewy, dark, and deeply flavored yeast bagels.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Pickled sweet and sour fish marinated in vinegar with peppercorns and allspice. Firm white fish coated in rye flour, pan-fried, then marinated up to 3 days.

A dense rye bread loaded with fiber that's perfect for a European style breakfast.

Simple fresh flavors that marry perfectly together make this eye-pleasing personal pizza juicy and fresh. For the photo we used our own fresh pesto and made our own pizza crust from scratch, heck we even ground the flour ourselves in our flour mill. In a hurry? No worries, use a pre-made pizza shell and prepared pesto for delicious fresh pizza in a flash.

Award-winning shortbread with just butter, sugar, flour, and salt pressed into thick cutouts: crisp edges, melt-in-your-mouth crumb, adorable sheep shapes with chocolate eyes optional.