40 rye bread recipes

A hearty German style black bread recipe for your bread machine.

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.

Caraway rye bread machine loaf with bread flour, all-purpose, and rye flour blend. Toasty caraway seeds throughout for that deli-counter flavor. Set it and walk away.

Light sandwich rye for the bread machine with caraway seeds, bread flour, and rye flour. A mellow deli-style loaf with tight crumb and a soft crust, ideal for reubens and grilled cheese.

Loaded Spam sandwich on beefsteak rye with sharp cheddar, horseradish, Vidalia onion mustard, coleslaw, dill pickles, and thick Bermuda onion slices. A towering, no-apologies deli-style stack.

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.

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.

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.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Finnish-style rye bread made in the bread machine with whole-wheat and rye flour, yeast, and a touch of sugar or honey. Dense, nutty, hands-off loaf on the white bread cycle.

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.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.