Best 20 Rye Bread Recipes

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Embrace the hearty goodness of rye bread, a European staple relished for its robust flavor and nutritional richness. Our collection of rye bread recipes takes you on a culinary journey, offering diverse variations to suit every palate and preference. From the classic German Pumpernickel to the aromatic Swedish Rågbröd, these recipes capture the essence of rye's distinct character. Indulge in the nutty sweetness of our Honey Rye Bread or savor the tangy delight of our Sourdough Rye. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and detailed ingredient lists ensure a successful baking experience. Discover the versatility of rye bread as you explore recipes for hearty sandwiches, flavorful toasts, and delectable accompaniments. Let the intoxicating aroma of freshly baked rye bread fill your home as you embark on this culinary adventure.

Let's cook with our recipes!

HOMEMADE RYE BREAD



Homemade Rye Bread image

Provided by Food Network

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 11

1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten

Steps:

  • Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
  • Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
  • Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

SUPERB RYE BREAD (BREAD MACHINE)



Superb Rye Bread (Bread Machine) image

This is a good basic bread machine recipe for rye bread. I don't remember where I got it, but it's one I make all the time.

Provided by The Mad Slovak

Categories     Breads

Time 4h10m

Yield 1 loaf

Number Of Ingredients 8

1 cup rye flour
2 3/4 cups bread flour
1/3 cup brown sugar (I use the gruanulated type)
2 teaspoons caraway seeds
1 1/2 teaspoons salt (I use kosher salt)
2 tablespoons butter
1 1/2 cups warm water
1 1/2 teaspoons dry yeast

Steps:

  • Bring all ingredients to room temperature and add to bread machine baking pan, in order suggested by manufacturer.
  • Select basic setting (I use basic setting, medium size, light crust) and push Start.

RYE BREAD PARTY PIZZAS



Rye Bread Party Pizzas image

Very easy little pizzas to make -- my family counts on them for New Year's Eve! This recipe uses plenty of melted cheese, a dash of Worcestershire sauce and a dash of ketchup, all mixed with beef and sausage. Perfect for preparing ahead and freezing!

Provided by DREW810

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 45m

Yield 15

Number Of Ingredients 6

1 pound ground beef
1 pound ground pork sausage
1 pound processed cheese food
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 (1 pound) loaf cocktail rye bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
  • Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted.
  • Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
  • Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
  • Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 3 g, Cholesterol 63.4 mg, Fat 24.5 g, Protein 14.1 g, SaturatedFat 10.7 g, Sodium 617.6 mg, Sugar 2.5 g

DARK RYE BREAD



Dark Rye Bread image

Very good!!! The extra sugar makes for a better rise.

Provided by knowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 12

Number Of Ingredients 10

1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select the Basic cycle, and press Start.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g

CARAWAY SEED RYE BREAD



Caraway Seed Rye Bread image

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan

Provided by Taste of Home

Time 45m

Yield 2 loaves (10 slices each).

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1 tablespoon caraway seeds
1 tablespoon canola oil
2 teaspoons salt
2-1/2 cups rye flour
2-3/4 to 3-1/4 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

ARTISAN SOURDOUGH RYE BREAD



Artisan Sourdough Rye Bread image

This is my favorite rye bread recipe of all time... so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 11

Water: 400 grams, 1 2/3 cups
Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
Instant Yeast: 1 tsp (omit if making sourdough leavened version)
Whole Rye Flour: 245 grams, heaping 1 3/4 cups
Bread Flour: 245 grams, heaping 1 3/4 cups
Molasses: 44 grams, 2 Tbs
Fennel Seed: 8 grams, 1 Tbs
Anise Seed: 2 grams, 1 tsp
Caraway Seed: 3 grams, 1 tsp
Salt: 12 grams, 1 3/4 tsp
Zest of 1 Orange

Steps:

  • Sourdough Version
  • In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
  • In a separate bowl, combine the flours and salt.
  • Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
  • Instant Yeast Version
  • The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
  • Both Versions
  • After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
  • Preheat your oven to 475 F a half hour before baking.
  • Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
  • Let cool completely before eating.

RUSTIC RYE BREAD



Rustic Rye Bread image

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
1 tablespoon salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

GERMAN RYE BREAD



German Rye Bread image

"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."

Provided by Taste of Home

Time 1h

Yield 4 loaves (8 slices each).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seeds

Steps:

  • In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.

RYE BREAD BOAT DIP



Rye Bread Boat Dip image

This is a rye bread boat dip.

Provided by Chef BFranks

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time P1DT10m

Yield 20

Number Of Ingredients 8

3 cups sour cream
3 cups mayonnaise
2 (2 ounce) packages dried chipped beef
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
2 teaspoons seasoned salt (such as Spice Islands® Beau Monde Seasoning)
2 teaspoons chopped fresh dill
1 (1 pound) loaf rye bread

Steps:

  • Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
  • Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread "boat" with dip. Place bread "boat" on a serving tray and arrange the bread pieces around it.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 2.8 g, Cholesterol 32.7 mg, Fat 33.6 g, Protein 3.4 g, SaturatedFat 8.5 g, Sodium 430.7 mg, Sugar 0.6 g

SWEDISH LIMPA RYE BREAD



Swedish Limpa Rye Bread image

Wonderful dark bread.

Provided by Anonymous

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h35m

Yield 8

Number Of Ingredients 11

1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

Steps:

  • Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
  • Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
  • Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
  • Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
  • Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
  • Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 44.8 g, Cholesterol 19.1 mg, Fat 7.7 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 392.1 mg, Sugar 7.6 g

GERMAN RYE BREAD



German Rye Bread image

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 24

Number Of Ingredients 9

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Steps:

  • Dissolve yeast in warm water.
  • In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  • Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  • Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  • Cover dough and let rise 1 to 1 1/2 hours or until double.
  • Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g

PUMPERNICKEL RYE BREAD



Pumpernickel Rye Bread image

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Provided by Rodney

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h40m

Yield 12

Number Of Ingredients 13

1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 ½ tablespoons molasses
1 ½ cups unbleached bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup vital wheat gluten
1 teaspoon salt
3 tablespoons dry milk powder
2 teaspoons instant coffee powder
2 tablespoons unsweetened cocoa powder
1 tablespoon caraway seed
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
  • After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
  • Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g

BREAD MACHINE EASY RYE BREAD



Bread Machine Easy Rye Bread image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 11

1 cup water
2 tablespoons vegetable oil
2 tablespoons molasses
1 tablespoon gluten
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon caraway seeds
2 tablespoons unsweetened cocoa powder
1 1/2 cups rye flour
1 1/2 cups bread flour
1 1/2 teaspoons dry yeast

Steps:

  • Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else.
  • When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches.

GERMAN DARK RYE BREAD



German Dark Rye Bread image

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).

Provided by Dee514

Categories     Yeast Breads

Time 1h55m

Yield 2 Loaves

Number Of Ingredients 11

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 (1/4 ounce) packages active dry yeast
1 tablespoon caraway seed
1 tablespoon salt
1/3 cup molasses
2 tablespoons butter
1 tablespoon sugar
3 1/2 cups rye flour
cooking oil
2 cups water

Steps:

  • In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
  • Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
  • Add to dry mixture.
  • Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
  • Beat 3 minutes at high speed.
  • Then by hand, stir in enough rye flour to make a soft dough.
  • Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
  • **Cover, and let rest 20 minutes.
  • Punch down dough.
  • Divide in half.
  • Shape into 2 round or oval loaves on greased baking sheets.
  • Brush with small amount of cooking oil.
  • Slash tops with knife.
  • Cover; let rise until double (45-60 minutes).
  • Bake at 400 degrees for 25-30 minutes.
  • Remove from baking sheets, place on racks to cool.
  • **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
  • Proceed with the recipe as stated.

SWEDISH RYE BREAD



Swedish Rye Bread image

This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.

Provided by Taste of Home

Time 55m

Yield 4 loaves (8 slices each).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons shortening
2 teaspoons salt
2-1/2 cups rye flour
3-3/4 to 4-1/4 cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a bowl, dissolve yeast in 1/4 cup water. Add sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Add enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. , Shape into 4 round loaves. Place on greased baking sheets. Cover and let rise until doubled, 45-60 minutes. Bake at 350° until golden brown, 30-35 minutes. Brush with butter.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 155mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

RYE BREAD PARTY PIZZAS



Rye Bread Party Pizzas image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 20 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds ground beef
1 medium onion, diced
1 clove garlic, minced
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
1 pound processed cheese, such as Velveeta, cut into cubes
1 cup grated pepper jack cheese
1 loaf cocktail/party rye bread (mini slices)
Sliced green onions, for serving

Steps:

  • Heat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted.
  • Put the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using.
  • To bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving.

NORDIC WHOLE-GRAIN RYE BREAD



Nordic Whole-Grain Rye Bread image

Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.

Provided by Julia Moskin

Categories     breads

Yield 2 large or 3 medium loaves

Number Of Ingredients 9

1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature
2 cups/250 grams medium rye flour
½ teaspoon/2 grams active dry yeast
2 cups/340 grams cracked rye berries or coarse rye meal
1 cup/170 grams sunflower seeds
4 cups/400 grams medium rye flour
4 teaspoons/20 grams kosher or coarse sea salt
3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
½ teaspoon/2 grams active dry yeast

Steps:

  • On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
  • Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
  • On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
  • Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
  • Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

TOTALLY RYE BREAD



Totally Rye Bread image

This flavorful rye bread is heavier than most rye breads because it has no wheat flour. It also takes some time but its worth the wait!

Provided by Andi

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h20m

Yield 40

Number Of Ingredients 7

2 cups milk
1 (.25 ounce) package active dry yeast
2 tablespoons molasses
1 egg
7 ½ cups rye flour, divided
1 tablespoon salt
2 tablespoons caraway seed

Steps:

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
  • In a small mixing bowl, dissolve yeast in the lukewarm milk. Let sit until creamy, about 10 minutes.
  • Pour the yeast mixture into a large mixing bowl. Mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. Cover with a damp towel, and let rise for 45 minutes.
  • Stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 82.6 calories, Carbohydrate 16.9 g, Cholesterol 5.6 mg, Fat 0.7 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 182.1 mg, Sugar 1.3 g

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Steps:

  • Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  • Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
  • Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  • Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  • Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

BROA DE MILHO (PORTUGUESE CORN AND RYE BREAD)



Broa de Milho (Portuguese Corn and Rye Bread) image

Broa de milho is a hearty corn and rye bread that's perfect for dipping in stews and for avocado toast. This bread is "no-knead" and has no final proof. The baking approach is simple and it tastes delicious.

Provided by Melissa Johnson

Categories     Recipes

Time 1h40m

Yield 2 loaves

Number Of Ingredients 7

500g home-milled organic yellow dent corn (4 1/3 cups cornmeal)
250g home-milled organic rye berries (2 scant cups whole grain organic rye flour)
125g organic all purpose flour (1 cup)
425g boiling water to hydrate the corn flour⁠ (generous 1 3/4 cups)
205g water for the final mix⁠ (7/8 cup)
250g all purpose flour starter 100% hydration (~1 cup)
20g (4 tsp) salt⁠

Steps:

  • ⁠Hydrate the corn flour with the boiling water, 1 hour, covered.⁠
  • Thoroughly mix all of the ingredients together (hydrated corn flour, additional water, rye flour, all purpose flour, sourdough starter and salt).⁠
  • Cover and let the dough ferment until it's aerated and domed (~6.5 hours in a 70F room). You won't see the dough double, but it will become domed and aerated. ⁠
  • Preheat your oven to 400F with a stone/steel/baking sheet in it.⁠
  • Divide the dough in two, and place half in a floured bowl. Flour the top of the dough. ⁠
  • Flip and swirl the dough in the bowl until you have a smooth loaf. ⁠
  • Slide the dough onto a floured peel or parchment and place it in the oven on the hot stone. ⁠
  • Repeat with the second half of the dough.⁠
  • Bake the loaves at 400F for 1 hour.⁠
  • The crust will be crunchy and the inside temperature should be over 205F.

Tips:

  • For the best flavor, use freshly milled rye flour. You can mill your own flour at home using a grain mill, or you can buy it from a specialty grocery store.
  • If you don't have a sourdough starter, you can make one using the instructions in the recipe. Or, you can use 1/4 cup of commercial active dry yeast instead.
  • Be sure to let the dough rise in a warm place until it has doubled in size. This will help to ensure that the bread is light and airy.
  • When baking the bread, be sure to preheat the oven to the correct temperature. This will help to prevent the bread from drying out.
  • To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is done. If not, continue to bake for a few more minutes.

Conclusion:

This rye bread recipe is a delicious and nutritious way to enjoy this hearty grain. It's perfect for sandwiches, toast, or simply eating on its own. With a little planning and effort, you can easily make this bread at home. So next time you're looking for a delicious and healthy bread recipe, give this one a try!

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