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Rye Bread Recipes


Rye Facts:

Rye is hardier than wheat and resistant to cold. It is similar to wheat nutritionally, but when added to dough, it makes the bread denser, moister, darker, and better-keeping than an all-wheat bread.

Rye is high in B vitamins, expecially niacin. It contains iron, zinc, and magnesium as well as vitamin E, rutin, antioxidants, and insoluble fiber. It has a bitter-strong, earthy flavor with a pleasant aftertaste.

It can be used alone in a loaf or mixed with cornmeal, potato, white flour or whole wheat. Without the addition of wheat flour for body, rye makes a flat, crumbly, and coarse-grained loaf. Favorite rye breads -- such as Jewish rye, pumpernickel, Swedish rye, Russian rye -- all contain some wheat flour.

New York Deli Rye

New York Deli Rye Loaves


You might enjoy one of these rye bread recipes

 

Banana Rye Loaves - Try this Banana Rye Bread recipe for a variation on a theme. The recipe makes two round hearth loaves. Save one for yourself and give the other away.


Black Bread - This is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds. The sourdough gives it a bit of a tang and the coffee grounds provide the deep coloring.

Black Bread


Classic Pumpernickel Bread - Molasses and a tiny bit of cocoa powder gives this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores.


Country Pumpernickel Bread - This Pumpernickel Bread, like many European loaves, includes a bit of whole grain flour for texture and flavor.


Country Rye Bread - This rye bread recipe makes a beautiful country rye hearth loaf to serve with cheeses and cold cuts or just serve it warm with butter.


Honey & Beer Rye Bread (Bread Machine) - This bread is made with a rye starter that sits for a few days in the bread machine. Letting the sourdough starter develop over three days enhances the flavor of the bread.

Honey & Beer Rye Bread


Marbled Rye Loaves - These beautiful loaves are made with a combination of light and dark rye doughs. This recipe uses the direct dough method, as opposed to the sourdough method that is generally used for onion rye and deli rye so you can make the bread in an evening if you plan it right.

Marbled Rye Loaves


Mustard Rye Sandwich Bread - This soft, moist rye sandwich bread has a hint of mustard, a hint of onion... It's just right for America's favorite sandwich, ham and cheese; or for a Reuben, pastrami and Swiss, thick slabs of liverwurst and onion, or the deli favorite of your choice.


New York Deli Rye - This is a delicious rye bread recipe made with a rye sponge starter. The caraway seeds are optional.

New York Deli Rye


Old World Rye Bread Pumpernickel Bread (Bread Machine) - This Old World Rye Bread is delicious served with cheeses or soups or just serve warm with butter for a special treat.


Raisin-Pecan Rye Bread - The subtle, earthy flavor of rye, the nuttiness of the pecans, and the sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once.


Raisin-Rosemary Rye Bread - The combination of rye flour, whole wheat flour, bread flour, and cornmeal give the bread a very good shape. It tastes a little sweet from the raisins and has a wonderful aroma from the rosemary.

Raisin-Rosemary Rye Bread


Russian Black Bread - Try this Russian Black Bread recipe for a beautiful and flavorful loaf of dark rye bread.


Rye and Corn bread (bread machine) Joao (Portugal) - This rye bread recipe is from a reader who adapted the recipe from a very old handmade recipe. This is a very tasty bread that is eaten in northern Portugal with cabbage soup.


Rye Batter Bread - This Rye Batter Bread requires no kneading. Just mix the ingredients, then turn the batter into a loaf pan to rise and bake. Then enjoy as sandwich bread or toast.



Rye Bread (Bread Machine) - Here is a simple, relatively sweet rye bread recipe you can make in your bread machine or prepare in your mixer or food processor or by hand. To jazz it up, try some different variations such as adding caraway seeds or raisins.


Rye Bread Bowl - Here's a wonderful appetizer, a hearty loaf of pumpernickel bread hollowed out to become a bowl for the spread you eat it with. And when you're done, you can rip up the bread bowl itself and eat it!


Rye Bread with Beer (Jeff in New Bern, US) - Recipe for rye bread with beer from a reader in the U.S.

Rye Bread with Beer


Sourdough Pumpernickel - This bread, made without the help of commercial yeast, is a great accompaniment to Borscht or any other hearty soup.


Sourdough Rye with Raisins and Walnuts - This Sourdough Rye with Raisins and Walnuts is very light in texture. The raisins and walnuts give it a wonderful flavor.

Sourdough Rye with Raisins and Walnuts


Volkornbrot with Flaxseeds - Vollkornbrot is a 100% rye bread which is a feat in and of itself because without the addition of wheat flour for body, rye usually makes a flat, crumbly, and coarse-grained loaf. Try this one, you'll like it!

Volkornbrot with Flaxseeds


Whole Wheat and Rye Sourdough - The whole wheat flour enhances the flavor of this bread and when it’s combined with the rye sourdough, provides good moisture retention as well as good keeping quality. 

Whole Wheat and Rye Sourdough


Tips for working with sticky rye breads

  • In the early stages of kneading the dough, use a dough scraper or blade, or the side of a metal spatula to work and knead the dough.

  • In the later stages of kneading, use sprinkles of rye or white flour between your hands and the dough and work surface.

  • If using a mixer, use sprinkles of flour with the dough hook to keep the dough from sticking to the sides of the bowl.



What is Your Favorite Rye Bread Recipe?

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What Other Visitors Have Said

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Rye and Corn bread (bread machine)  I adapted this recipe from a very old handmade recipe for this very tasty bread that is eaten in northern Portugal with cabbage soup.

This is the order ...

Rye Bread with Beer  Ingredients:

2 cups rye flour
1½ cups beer (yeungling lager)
2 tsp yeast
2 T white sugar
1 T salt (kosher)
1 egg
2 T vegetable oil
2½ - 2 cups ...



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Look for more Whole Grain Breads


Sources:
Clayton, Bernard. New Complete Book of Breads. 2003. Simon & Schuster.
Hensperger, Beth. The Pleasure of Whole Grain Breads. 2000. Chronicle Books.
Robertson, Carol; Flinders, Carol and Godfrey, Bronwen. The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. 2003. Random House.