35 rye bread recipes

Not only flavourful but also healthy, these days people begin to take care of their body much better!

Crusty rye bread round with apple cider vinegar for tang and a chewy crumb. A simple Old World loaf that bakes up dense, crackly-crusted, and perfect for thick deli sandwiches.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Try this unique recipe that creates a bread bowl that can be used to hold and eat dip. Perfect for dinner parties!

Hearty whole wheat rye bread for the bread machine with molasses and caraway seeds for classic deli flavor. A high-fiber loaf with the dense, slightly tangy character of traditional rye.

Hearty pecan whole wheat rye bread with molasses, walnut oil and a generous handful of pecans. Two loaves of high-fiber bread for sandwiches and toast.

A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.

Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

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.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

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.