Pick form a variety of light and dark bread recipes that use rye flour including German or Swedish-style rye, treacle rye, bread machine rye bread and much more.
This recipe makes two loaves of the traditional rye bread that they have been serving for centuries in Sweden.
This is a fantastic tasting wholemeal bread. It's easy to make and packed full of flavour and crunch. This bread makes great toast and sandwiches.
This is a bread machine recipe that produces a moist rye loaf that is delicious with cheese and pickles. The fennel seeds are optional but they add a nice liquorice flavour.
Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Thus, a rye loaf made using 100% rye flour is usually quite dense and does not have a large rise compared to a standard loaf of bread. It can be difficult to work and the proving time is much longer than that for a white loaf. I like rye bread using 100% rye flour and I know that there a some who would prefer a rye loaf that is less dense and has an improved rise. So, I have created a recipe to address this using a sourdough starter instead of yeast. The flavour of this loaf is fantastic retaining the rye notes throughout. The recipe makes two 800g loaves (see footnote for measures to make a single 900g loaf. I bake my bread in a variety of tins ranging from a standard loaf tin to loose bottomed high sided cakes tins. Experiment and enjoy.
Made with rye flour, this is a hearty dark brown bread that gets it colour from treacle and cocoa. It's not sweet and delicious with soups and stews.