Dark Rye Bread with Raisins, Sultanas and Seeds
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Added by: Anne-Marie-Upholland | Tags: Bread, Rye, Nuts, fruit
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
Added by: Anne-Marie-Upholland | Tags: Bread, Rye, Nuts, fruit
Dark, dense and fragrant sourdough loaf, perfect with butter.
Sourdough bread with a crunchy crust and delicious malty flavour!
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 | Tags: Bread, Rye, Malt, Seeds, Breadmaker, Spelt, Maslin
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 | Tags: Bread, Rye, Breadmaker, Spelt
A modern, lighter take on the German classic. The combination of molasses and fennel gives a fabulous flavour. Perfect with Boursin au poivre!
I’ve not tried Swiss Dark flour before so I mixed 50% with strong white to make these fantastically tasty, chewy, holey loaves!
A white, rye and spelt loaf with a poppy seeds topping.
A moist rye bread full of grains very similar to the rye bread sold in packets in supermarkets - but very much better!! An easy and forgiving recipe!
An authentic taste of home. Make sure you ask around for a good starter from a friend!
A gorgeous light pink, tangy sourdough cob loaf - ideal for using wrinkled old beets to make a stunning dinner table centrepiece !
Great with smoked fish, butter and cheese, pickles or whatever you fancy
Delicious overnight sourdough using a mixture of malted flours to enhance the flavour and texture, with a pinch of instant yeast to help the loaf spring and not be too sour
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
This addition of molasses to this rye loaf gives it a gorgeous deep flavour
This is a sweet treat or a nice decoration if you add some icing. Alternative to gingerman, being more delicate in flavour and robust in structure.
Seeded white and Rye Sourdough bread which screams out for butter and jam.
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.
Wholemeal spelt and rye sourdough loaf
Fruit & Nut Sourdough Bread with a Spelt and Rye blent
Added by: lara Rietveld | Tags: Bread, Rye, Sourdough, Spelt
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: Bread, Rye, Breadmaker
Good option for those who want a tastier healthier bread
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 :)
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: Bread, Rye, Malt, Seeds, Sourdough
easy, no knead delicious rye bread
Aromatic rye and wheat based rolls.
A quick easy daily bread that keeps and freezes well
Added by: Aine McMahon | Tags: Bread, Rye, Seeds, Soda Bread
Rye and white sourdough - this makes a decent sized loaf.
Seeds add extra flavour and crunch to the crust of this tasty sourdough
This is a real Pumpernickel recipe passed down through family. It's a long slog to make it but worth the effort.
Laugenwecken or Lye Rolls are popular in southern Germany.
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: Bread, Rye, Corn flour
Something tasty to go in the oven with the bread.
This bread uses both sourdough starter and dried yeast, to make a wonderful nutty comforting dense bread. Best sliced thin like pumpernickel.
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: Bread, 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 | Tags: 3Malts, Bread, Rye, Sourdough
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.
Easy to make Classic Wholemeal Rye Bread with Seeds
Delicious white flour and dark rye sourdough
A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.
A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!
A simple rye flour bread with dates and walnuts
A bread that could hold its own, in terms of taste, with a lunch of cold meats, cheeses and pickles.
Keep It Simple - 2 x 1lb 100 % Rye Bread with or without seeds - your choice
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: Bread, 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.
With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
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.
A tangy, chewy and very satisfying dark pumpernickel bread. Try it with tasty cheese and German beer.
Early autumn baking rocks in my kitchen
Sourdough Rye Bread German Style Using Organic Dark Rye Flour - Type 1370 (603)
The little brother of a sourdough bread.
Added by: Diego Rivera | Tags: Bread, Rye, Sourdough, Barley
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.
This is a traditional hard bread made in Scandinavia, delicious topped with cheese or pate.
Added by: Nordic Kitchen stories | Tags: Bread, 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!
Very tasty rye sourdough with caraway seeds for extra flavour. Made with 30% white flour so it's lighter than a pure rye bread.
A unique recipe full of flavour. Much lighter than normal Rye bread
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.
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: Bread, Rye, Malt, Sourdough, Maslin
Rye bread made with fermented rye flakes porridge
A delicious rye-infused sourdough made with 50% pre-ferment over 24hrs.
Slow fermented wheat and rye sourdough bread
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
Added by: Steve Bell | Tags: Bread, 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 | Tags: 3Malts, Bread, Rye, Sourdough
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.
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: Jennifer Eades | Tags: Wholemeal, Bread, Rye, Sourdough
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.)
Delicious nutritious loaf with real depth of flavour.
This is a recipe for a delicious danish rye bread. It's a family recipe so keep it a secret ;)
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.
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: Bread, 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 | Tags: Bread, Rye, Sourdough
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.
Moist, delicious banana bread recipe - that looks beautiful too!
Traditional french rye loaf with olives. Delicious with cheese
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
Delicious savoury loaf lovely with feta cheese
Added by: Marian Mason | Tags: Bread, Rye, Sourdough, Savoury
After a lot of experimenting this two-stage recipe has emerged as a tried and tested recipe for our daily bread.
delicious crusty nutty taste
Rye bread made with Sourdough starter
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 | Tags: Bread, Rye, Sourdough, Barley
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 | Tags: Bread, Rye, Sourdough, Sourdough Competition
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.
Easy sourdough prepared in mixer in 10 min
Added by: v8rick | Tags: Wholemeal, Bread, White, Rye, Sourdough, Sourdough Competition
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 | Tags: Bread, White, Rye, Sourdough, Cheese
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
These easy to make flat breads are brilliant for making neat, little sandwiches.
Added by: tom | Tags: Bread, Rye, Flatbreads
This is my everyday loaf because its delicious with a great texture and flavour but also a nice easy recipe.
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: Bread, 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: Jennifer Eades | Tags: Bread, Rye, Soda Bread
Simple, natural and healthy loaf of 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.
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: Wholemeal, Bread, White, Rye
A lovely tasty White loaf with a touch of Rye and sour.
A delicious loaf with a dark crust. Good knife and teeth needed
A hearty and sweet bread for the dark autumn nights
Healthy, Low GI, Delicious Muffins
Added by: Matt Haselden | Tags: Rye, Sourdough, Cake, Biscuits, WholemealSpelt
“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
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.
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
Added by: Julio Hevia | Tags: Bread, Rye, Sourdough, Julio Hevia
A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.
Added by: Steve A | Tags: Bread, Rye, Malt, Steve Ackland
A tasty everyday bread
Added by: Steve A | Tags: Bread, Books & Equipment, Rye, Steve Ackland
Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!
A festive recipe by Jason Derbyshire
Added by: NaomiS | Tags: Bread, Rye, Christmas, festive, Jason Derbyshire
Adapted from an original recipe by Dan Lepard from his book 'The Handmade Loaf'
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
A beautifully moist sour dough rye bread in the German style that needs no kneeding
Added by: artur | Tags: Rye
A white sourdough loaf incorporating light rye
traditional sourdough bread made in a bread maker
Multi seeded rye bread with an old bread soaker
Added by: Zeb in Bristol | Tags: Rye
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 | Tags: Rye
Recipe originating in Denmark which uses Guiness
Added by: Ivana Wilson | Tags: Rye
This is a medium weight loaf with a lovely nutty crunchy texture and taste
a delicious nutty loaf but not heavy
Added by: Leslie Wilson | Tags: Rye
Added by: Renata Kopka | Tags: Rye
An excellent beginners recipe for a sourdough rye bread
Added by: NaomiS | Tags: Rye
A consistent and forgiving starter, which produces great flavoured breads.
Wholewheat and rye bread, using natural leaven or yeasted pre-ferment, with cracked rye and caraway crust
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.
