Rye Bread with Dates and Seeds

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!

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.

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

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

Difficulty: ⭐️⭐️⭐️Tastes great with salted butter or ice cream.🥖 Tips:1. When folding into a long shape, make sure there are no gaps inside.2. Preheat the oven before baking.

This recipe includes 20% rye flour, making it relatively easy to handle and a great introduction to 'mixed rye bread.' The slightly sweet dough, combined with the aroma of chocolate, subtly masks the rye, adding depth. The crunchy walnuts and bittersweet chocolate chips offer a delightful sweetness that even kids will love.https://bakinjourney.blogspot.com/2025/03/blog-post.html

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

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

This bread is one of my favorite things to get from the bakery I frequent.I tried making it my own way, and gave it a fancy name.Use whatever dried fruit and nuts you prefer. If you conduct the 1st rising slowly in the refrigerator, the flavor of the dried fruit will blend well with the dough for even more flavor. The dried fruit will absorb some moisture, so I think it's best to add a little extra water to the dough. For 8 small loaves. Recipe by kurikuro

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).

Well, it's just rye bread, but this is what Danes eat for lunch pretty much everyday :) The one key is you have to have some sourdough on hand, then this is probably one of the easiest breads to bake in the world...and since the units are almost all the same, easy to remember too.NOTE: This recipe is super simple but requires starting a day in advance!

Makes 9 rolls. These rolls are made with a rye sourdough and a wheat sourdough that makes them super flavorful and moist. Takes some time to make so plan accordingly. I adapted this from a German bread baking book "Brotbackbuch"

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.

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.

This low oil, low sugar rye bread is crispy on the outside and soft on the inside. It has a rich texture filled with the aroma of walnuts and rye. It's low-calorie and healthy, perfect for the whole family.

This is very good bread!Great for breakfast (toasted) or for a cheese, wine and bread dinner. I love to have some (or a lot) when it is is still warm, with good butter (Irish Kerrygold is my favorite) and red wine.Source: Hodgson Mill Rye Flour Bag

Hello everyone☀️I'm sharing a low oil, low sugar rye bread recipe with you. The ratio of rye flour to bread flour is 2:1. I've tried using 100% rye flour, but personally, I prefer the 2:1 taste~Feel free to experiment and find the ratio you like best🍞Video version here: https://youtu.be/Xd5A3q0QPW0You're also welcome to subscribe to my channel for support, thank you very much🥰

With the lockdown imposed by this virus, we are avoiding going out as much as possible for our health and the health of others. The positive side is that we have a bit more time to cook. Bread-making workshops have made a comeback.

A winter classic! This soup is a great field hot luncheon to take in a thermos flask when working outside on a cold day.Dried split peas are peas that have been halved, the outer shell removed, to speed up the drying process. Split peas take 24 hours to reconstitute, plus slow boil 3 hours in a dutch oven.Whole peas have their outer shells intact, more nutrients, are creamier, and take the same time. Makes a hearty meal with fresh baked farm breads, especially rye breads. We grow and dry our own peas whole, and blanch and freeze them fresh.

I substitute my usual carb intake which is rice with rye bread, which contain high fibre. Avocado and mayo are for the fat, and honey to give a sweet flavour. Yup, that's it. No green veggies for today.

Make by hand or with a mixer!

I love baking so much and find it even therapeutic, but doing it for a purpose is even more satisfying when the result is TOP!!Besides being delicious and fragrant, this type of bread is great for keeping cholesterol in check, for example. Absolutely worth making again!!!

This European-style rye bread is made with simple ingredients: flour, yeast, salt, and rye malt. Adding sugar is optional, as the rye malt provides a natural sweetness and helps with fermentation, giving the bread a beautiful color. Flaxseeds are added for texture. I prefer the chewy texture of European bread over the softer texture of Taiwanese or Japanese bread. This bread is perfect as a side for meals and has a wonderful aroma.

Experimenting with bread machine. I took the basic egg bread recipe from the machine recipe book and modified it to use different flours. because the rye flour makes denser bread, I increased yeast to 2 teaspoons.Note: Kefir can probably be substituted with buttermilk

I made this as a gift for a colleague who loves figs.In step 3, if you do a gluten check (stretching the dough out slowly and thinly) and the dough breaks off easily, keep on kneading the dough until it reaches the stretchy state shown in the photo. Recipe by Sweetpy

I wanted to make bread in a bread maker using healthy ingredients!! So I used amazake instead of sugar, omitted unnecessary ingredients and made this using simple ingredients.-When adding the rice and rye flour, pour in the center to make into a mountain.-Add the amazake, salt, and water to the corners of the case not to disturb the flour mountain.-If you try to cut the bread while it's still warm, it'll basically be like mochi, it'll stick to the knife and you won't get a clean cut. Recipe by Kesami mama

I was given a bread machine on my birthday recently and am experimenting with different flours and flavours. Some breads take a while but this simple recipe is very quick and especially nice toasted for breakfast and eaten with butter and marmite - mmmmm 😍

I love walnuts and dried fruit, so I blended in some rye flour that was in the freezer to make this bread.This is also delicious made just with bread flour.Use whatever dried fruit you like. I used mixed dried fruit this time.If you have raisins coated with oil (wax), rinse them in hot water and pat dry completely before using. (Otherwise your dough will be sticky.) For one 20 cm [7.9 in] banneton shape. Recipe by putimiko