easy, no knead delicious rye bread
Aromatic rye and wheat based rolls.
A quick easy daily bread that keeps and freezes well
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.
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 ...
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.
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.
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.
Delicious Rye Dough with figs
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)
Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
The little brother of a sourdough bread.
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.
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.
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.
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.
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!
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.
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.
Traditional danish rye
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
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
Delicious savoury loaf lovely with feta cheese
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!
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).
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
Jewish tradition became delicious
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.
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.
It's a whole new baking experience and it’s good for you too.
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.
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.
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.
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
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
“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.
Dark rye bread
Three Everyday Light Rye Loaves
Easy to make
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
A deliciously textured malted loaf by Steve Ackland for the Shipton Mill newsletter.
A tasty everyday bread
Fantastic Marbled rye by Erin O'Brien of @tallpoppycakes. It tastes even better than it looks!
A festive recipe by Jason Derbyshire
Adapted from an original recipe by Dan Lepard from his book 'The Handmade Loaf'
Made with sourdough
A bit to the sweeter side, adapted from Borodinsky for a full-time working person.
A simple rye bread recipe using yeast
This is Black Bread! Hefty and flavoursome, but very light on the digestion
The famous loaf of Jewish ancestry from the lower-east side, widely enjoyed and eaten with preserved meats such as pastrami
The results are worth the time.
A beautifully moist sour dough rye bread in the German style that needs no kneeding
Breakfast toast or sandwich bread
A white sourdough loaf incorporating light rye
traditional sourdough bread made in a bread maker
Rye & white bread with caraway
Multi seeded rye bread with an old bread soaker
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.
Recipe originating in Denmark which uses Guiness
This is a medium weight loaf with a lovely nutty crunchy texture and taste
a delicious nutty loaf but not heavy
An excellent beginners recipe for a sourdough rye bread
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