We continue to make our homemade bread from time to time, and as you may have seen, I particularly enjoy whole grain breads with seeds for their taste and health benefits. Seeds are a true treasure of nutrients and are excellent for our well-being and health. I hope you enjoy this new rye bread recipe!

This is a quick and easy rye bread without any starter or sourdough starter; it only requires a few hours of mixing, rising, shaping and baking. I could say that this is a cheat way of making rye bread. This is also nowhere near the superior flavors from a loaf of traditional rye bread. With that being said, this holiday season sorta gives me an excuse to take shortcuts.I know, you can always buy a loaf of rye bread from your favorite bakery, but making bread at home is so much fun. You can also wow your guests with a homemade rye loaf (they don't have to know about the shortcuts). Although this recipe does not use any starter, it does have some flavor profiles. Perhaps the caraway seeds give the loaf an oomph?Stay tuned as I will be using this bread as a toast for a nordic dish. In the meantime, I will just toast my slice of rye bread, top it with a concoction of kewpie mayo and pickled vegetables and a sprinkle of black sesame seeds, nori flakes and masago (aka roe).

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

I wanted to come up with a rye bread that's fluffy, since rye doesn't rise very well.Sticky dough is characteristic of rye flour. Pound down on the dough firmly when kneading. Recipe by Ikare boushi

I'm trying to consume 100% rice flour at some point everyday, so I added it to some already chewy bread and arrived at this. It made it fluffy, too!If you want to use margarine or salted butter, then reduce the amount of salt to 3 g.I just set my machine to the bread making course and let it cook the dough.I use an MK bread maker 100% of the time. Recipe by eterno

Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making

A dark, German bread that's great with just butter and cheese, or for making the best sandwiches ever! Leave out the caraway if you like, or try mixing in some walnuts and sunflower seeds.

I wanted to make a bread for my daughter to have at breakfast.If you half the amount of water and use milk instead, it'll turn out to be even more delicious.If you don't like shaping dough, make them into spheres (Look at Step 6) and you can just put them in the baking tray as is and bake them straight away. Recipe by Mahha mama

I'm worried about the amount of bad cholesterol that my family is consuming, so I decided to come up with an oil-free, low-cholesterol bread recipe.If you enjoy a little less salt, then feel free to reduce the amount of salt. If you like sweeter bread, then add some sugar.Of course you can also use regular milk too.With the measurements of the flour, it's just supposed to reach a combined weight of 250 g. So don't sweat it if it's not exact!!This is fantastic for babies too. Recipe by Llimona