Seeded white and Rye Sourdough bread which screams out for butter and jam.
Added by: Tonka
This dark, dense, malty loaf – a traditional bread of the archipelago off the south-west coast of Finland – is a favourite of the pre-Christmas period.
Added by: CliveTolley
I have played around with rye bread for ages, with varying success, but have finally found that this is reliable, delicious and easy to make in my breadmaker. Comes out right every time!
Added by: Steve Hoselitz
Tags: Rye, Breadmaker
Good option for those who want a tastier healthier bread
Added by: pilar
There are a few recipes of Vinschger Paarl on the net, but all of them uses yeast, so I've been experimenting using only with sourdough culture and taste just like the one I ate in South Tyrol. My South Tyrolean husband approved it :)
Added by: Akikoshishido
This is a recipe for a German style seeded rye bread – known as “Vollkornbrot”. It’s not labour-intensive to make, but it does take a while and you certainly won’t have something fresh out of the oven in a couple of hours. It’s well worth the wait though - packed with seeds which give it a rich nutty taste and texture, it keeps well for several days after baking and the flavour is amazing!
Added by: harrisonland
Tags: Rye, Malt, Seeds, Sourdough
Aromatic rye and wheat based rolls.
Added by: MarthaA
A quick easy daily bread that keeps and freezes well
Added by: Aine McMahon
Rye and white sourdough - this makes a decent sized loaf.
Added by: Olga Grecu George
Seeds add extra flavour and crunch to the crust of this tasty sourdough
Added by: Jules Cary-Williams
This is a real Pumpernickel recipe passed down through family. It's a long slog to make it but worth the effort.
Added by: Berny Goodheart
Tags: Rye
Typical north of Portugal bread usually served with soup or with sardines. You will not find anything similar in the UK. Well worth it.
Added by: Alvaro BORGES
Tags: Rye, Corn flour
This bread uses both sourdough starter and dried yeast, to make a wonderful nutty comforting dense bread. Best sliced thin like pumpernickel.
Added by: Mark Toone
I usually use a mix of Malthouse, Strong White and Strong Wholemeal Flours to make this loaf, but due to an accidental substitution this one is Light Rye, instead of the Malthouse. It turned out better than I'd hoped and the crust is really crispy ...
Added by: Elisabeth Johnson-Ross
Tags: Rye, Malt, Breadmaker
This sourdough formula uses old bread from the previous [rye loaf], which is dried/browned in a [low-heat] oven. Then it is ground into course flour to use along with cracked rye in the second feeding of the starter, which is more like a soaker at this point.
Added by: Kim-Nora Moses
I have been to Madeira several times and fell in love with this delicious bread. Bolo do caco is a traditional bread only produced on the islands of Madeira and is made of sweet potato, preferable the type they grow in Madeira. However you can take the normal sweet potato found in the supermarket. 'Bolo' means bread and 'caco' refers to the slab of stone that the bread is baked on. These breads are not baked in an oven but in a frying pan. They are typically served with butter and garlic.
Added by: Helge Gad
Easy to make Classic Wholemeal Rye Bread with Seeds
Added by: Johanna Klampfl
Tags: Rye
A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.
Added by: MDS
A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!
Added by: Michael Jecks
A simple rye flour bread with dates and walnuts
Added by: Andrew Hunt
Tags: Rye
A bread that could hold its own, in terms of taste, with a lunch of cold meats, cheeses and pickles.
Added by: Rodney Noon
Keep It Simple - 2 x 1lb 100 % Rye Bread with or without seeds - your choice
Added by: Carl Gorman
Tags: Rye
Most recipes for so called 'Rye' bread include wheat flour. So, if you have a sensitivity to wheat gluten, these recipes are no good for you.
Added by: Brian Ackroyd
Tags: Rye, Oats, Soda Bread
A beautiful, light textured, deeply flavoured rye bread, scented with molasses, coriander and malt extract. Borodinsky is made with a traditional rye sourdough starter, giving it that distinctive tangy flavour.
Added by: Correy Brown
With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
Added by: Lisa Kafton
Traditional Finnish sour rye bread is made with 100% dark rye flour. I have added a little wholemeal spelt flour to this recipe, which appears to help with the rise, without compromising the lovely rye flavour.
Added by: Barry MacNamara
A tangy, chewy and very satisfying dark pumpernickel bread. Try it with tasty cheese and German beer.
Added by: A Fermenter
Sourdough Rye Bread German Style Using Organic Dark Rye Flour - Type 1370 (603)
Added by: itswasmethen
A tasty rustic farm house loaf with an overnight prove that uses both yeast and sourdough starter. Recipe can be doubled to make 4 smaller loaves.
Added by: Paul Sheldon
This is a traditional hard bread made in Scandinavia, delicious topped with cheese or pate.
Added by: Nordic Kitchen stories
Tags: Rye, Spelt, Crispbread
70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches. It has an open crumb but is not so holey that the toppings fall through!
Added by: Emma Wakeling
Very tasty rye sourdough with caraway seeds for extra flavour. Made with 30% white flour so it's lighter than a pure rye bread.
Added by: Steve Bell
Tags: Rye
A unique recipe full of flavour. Much lighter than normal Rye bread
Added by: grahamgreatrex
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
Added by: martin227474
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
Added by: Erik Burger
Tags: Rye, Malt, Sourdough, Maslin
A delicious rye-infused sourdough made with 50% pre-ferment over 24hrs.
Added by: Tom Britton
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
Added by: Steve Bell
Tags: Rye, Sourdough, Stoneground, Soda Bread
Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.
Added by: Peter Stevenson
This uses a double kneaded, double risen method. If you have strongly rising types of flour, you could get away with a single kneading and a single rising. This is a variation of a recipe first devised by Sonya Romane.
Added by: John Ward
Tags: Rye
This uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!
Added by: J Eades
A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
Added by: 2ncook
This is a recipe for a delicious danish rye bread. It's a family recipe so keep it a secret ;)
Added by: carey mann
Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.
Added by: Dee Pea
I’m talking about my beloved recipe for Russian Black Bread, a pumpernickel bread for people who think that standard pumpernickel with it’s paltry seven ingredients is just not trying hard enough.
Added by: Dorina Popa
Tags: Rye, Rye, black bread
A deliciously simple and quick loaf from your bread machine using sourdough starter: great when you haven't got time or patience to work out a loaf with your hands. A recipe inspired by the Eastern European style of sourdough bread. Ideally made with Shipton Mill Light Rye flour. Tested and tried on Panasonic breadmaker (SP - ZB2502) but should work well on any other quality bread maker.
Added by: Wojciech Kaczanowski
This recipe is tried and tested using the breadmaker, but could no doubt be oven baked instead. The vitamin C powder allows the use of a higher proportion of rye (for extra colour and flavour) without preventing the loaf rising properly. If all goes to plan you get a lovely soft loaf, excellent rise and a very rustic flavour.
Added by: Farmer B
Traditional french rye loaf with olives. Delicious with cheese
Added by: Julie Bullen
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
Added by: Marlon Jones
Delicious savoury loaf lovely with feta cheese
Added by: Marian Mason
After a lot of experimenting this two-stage recipe has emerged as a tried and tested recipe for our daily bread.
Added by: Peter Stevenson
Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!
Added by: Monika Waszkiewicz
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Added by: Katie Zienko
For now or later, these refrigerator biscuits are just the thing to enjoy with a cup of coffee. Easy to make, and easy to bake, gently spicy and aromatic, the recipe could be altered with your favourite spices, or add a few nuts, or dried fruit. Makes about 30.
Added by: LUCY MACE
Easy sourdough prepared in mixer in 10 min
Added by: v8rick
This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
Added by: CassyP
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
Added by: joanransley
These easy to make flat breads are brilliant for making neat, little sandwiches.
Added by: tom
Tags: Rye, Flatbreads
This is my everyday loaf because its delicious with a great texture and flavour but also a nice easy recipe.
Added by: Rob on the Allotment
Tags: Rye
One of my favourite loaves with a subtle taste of rye, sour notes from the leaven and great texture from a long rise.
Added by: John Kilroy
Tags: Rye, Sourdough, Pain de Campagne
This is based on a traditional soda bread recipe but with the addition of light rye flour or, and this is my favourite, Orcadian 'Bere' flour. Delicious fresh, with marmalade or cheese, good toasted the next day.
Added by: J Eades
Tags: Rye, Soda Bread
These delicious Scandinavian style, wafer thin, rye and spelt crisp breads are perfect for eating with dips and pate. They store well and are great fun to make expecially if you make them with a buddy. One rolls the dough out and the other bakes.
Added by: joanransley
Tags: Rye, Spelt, Crispbread, photowinner1406
Basic method that can be used to make many variations of proper Danish rye bread, far better than anything you can buy in the shops. Danish rye bread is of course excellent with all types of strong cheeses, all salty food, pickled herring, yellow pea soup, Danish sausages - and you can use it to make rye bread soup should you feel thus inclined.
Added by: Niels Bjergstrom
This is a delicious open-crumb white loaf, made with a poolish and a wet dough, and includes wholemeal and rye for extra flavour
Added by: Wing Commander
Tags: Rye
A delicious loaf with a dark crust. Good knife and teeth needed
Added by: Peter Smith
Tags: Rye
A hearty and sweet bread for the dark autumn nights
Added by: jarkkolaine
“Comin` thro` the Rye” … an ancient rhyme made into a song by Burns, and “Catcher in the Rye” attest to the role of Rye as a cereal in the UK, now enjoying a revival after centuries of largely being ignored. Rye IS different and making bread with it a new
Added by: johndownes
A closer look a rye. What is it's good for, why it's good for you and what you can do with it. Features recipes and expert Q&A.
Added by: NaomiS
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
Added by: Julio Hevia
A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.
Added by: Steve A
Tags: Rye, Malt, Steve Ackland
Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!
Added by: TallPoppyFoods
Tags: Rye
A festive recipe by Jason Derbyshire
Added by: NaomiS
Tags: Rye, Christmas, festive, Jason Derbyshire
Adapted from an original recipe by Dan Lepard from his book 'The Handmade Loaf'
Added by: Sandra Benet
A bit to the sweeter side, adapted from Borodinsky for a full-time working person.
Added by: Annerinya
Tags: Rye
This is Black Bread! Hefty and flavoursome, but very light on the digestion
Added by: NaomiS
Tags: Rye
The famous loaf of Jewish ancestry from the lower-east side, widely enjoyed and eaten with preserved meats such as pastrami
Added by: NaomiS
A beautifully moist sour dough rye bread in the German style that needs no kneeding
Added by: Maureen
I bake these breads almost every Sunday, and have done the last 20 years. I have modified quantities so it fits a 1kg bag of rye flour.
Added by: per
Recipe originating in Denmark which uses Guiness
Added by: Ivana Wilson
This is a medium weight loaf with a lovely nutty crunchy texture and taste
Added by: Nick Kemp
A consistent and forgiving starter, which produces great flavoured breads.
Added by: NaomiS
Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust
Added by: Simon Miles
If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
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