Based on a Panasonic sd-zb2502 wholemeal loaf recipe. Makes a perfect, delicious loaf with or without seeds. This loaf has a slight nutty taste from the rye flour and makes the loaf slightly more substantial than a standard wholemeal loaf with without the real heaviness of a rye loaf
Added by: David Norton
Tasty and springy textured loaf. It's taken some experimentation to get a spelt and rye recipe to work in my Panasonic SD254, which doesn't cater for these flours. But the following recipe produces great loaves baked on the wholemeal rapid setting. I weigh the water for more accurate results: 1gm= 1ml
Added by: David Press
When COVID lock down started, I started making more and more bread, giving most to my neighbors in our hamlet. I was making several loaves every day, experimenting with different recipes, some from books and then as I got more adventurous and made my own up. This recipe is the most popular one and I am constantly asked to make more, it uses three Shipton flours. The recipe makes two large loaves
Added by: John Tankard
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
Aromatic rye and wheat based rolls.
Added by: MarthaA
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
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
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
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
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
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
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
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
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
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
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
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
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
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
“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
Added by: Renata Kopka