Brown Sugar Rye Bread

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 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

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.

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 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).

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

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.

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.

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 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🥰

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

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"

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.

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

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.

Bread recipe by Jamie OliverNo resting timeHealthy, low glycemic index

I love brown sugar, so I kneaded it into my everyday bread.As the occasion calls for it, please sprinkle with flour while making this. You can of course use a chiffon mold to make this aside from a ring mold. Or, roll up into small rolls after cutting into 8 equal portions and then bake of you like. For 18 cm [7.1 in] ring cake pan. Recipe by Karin

Make by hand or with a mixer!

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 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 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.

I always use my favorite ingredient when making a sandwich. So I decided to increase the nutrition value, by making bread that uses fiber and mineral rich wheat bran.I think kneading it quickly and letting it rise properly are important.Please adjust the amount of yeast used based on how moist the dough is. Please adjust your oven based on it's strength. Recipe by geosmin