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

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 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 love soda bread and I came up with this version because I wanted some healthy but with a little sweetness, yet doesn't take a long time to bake. The yogurt makes this bread very moist and the molasses gives it that unique rich, dark molasses flavor! Substitute honey for something lighter or to change up the taste.

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).

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.

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.

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.

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

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