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

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).

This version is Rustic Rye Bread, a mixture of rye flour and spelt wheat flour. Our local flour mill now sells whole red winter wheat, which we grind to spelt flour, which means everything in the whole wheat kernel is still present in the flour. Mixed with dark rye flour, homemade rye sourdough starter and homemade beer or cider instead of milk or water. The bread is steam baked till the liquid has evaporated, by putting a lid on top of the breadform. The recipe is adapted from cookpad baker Brotqueen Christina. Thank you, Christina.

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

Old world family recipe from grandmother, so I follow the measurements in grams. She always used a slice of old rye bread to make leavening for the new bread, a perpetual process. She made the dough elastic by kneading with her bare feet, singing.This recipe makes fresh dark rye leavening, once you have a jar in your fridge, you can make dark rye bread forever. There is a secret in rye bread. It takes seven hours to digest, white bread takes four hours. You can do physical work all day on rye bread for breakfast.

The same bread you get when ordering restaurant pastrami sandwiches on rye in New York City.

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. The bread has a longer shelf life than others, and you can probably eat it for 4-5 days after baking - if it lasts that long before disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!)Pre-dough rise time: 16-20 hoursKneading time: 15-17 minutesSecond rise time: 90 minutesShape & final rise: 35 minutesBake time: 55 minutes

Sourdough rye is so delicious because I use two step whole day fermentation. Delicious food only yield in patience.

Since my brownies tasted great with dates mixed inside, I decided to make bread with them as well.You need to rehydrate the fruits in hot water. Otherwise, it makes the dough really sticky.Please adjust the amount of water to the kind of your flour or your yeast.Also adjust the baking time and temperature to your oven. Recipe by geosmin

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.

It is the perfect rye bread for sandwiches!It is also delicious to add walnuts. If you don't make sandwiches with this, then I recommend adding dried fruits. Recipe by Manoro