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Authentic German Bread (Bauernbrot)

“Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!”

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German Rye Bread

Submitted by: Mary Ann Bonk

'We like this homemade rye so much that I seldom buy bread anymore,' writes May Ann Bonk of New Berlin, Wisconsin. 'For the past 10 years, I've made this bread for our church bake sales and it always goes quickly.'

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Danish Rye Bread

Submitted by: KNUDR

This delicious sourdough rye bread is sliced thick, and is perfect for the popular open-face sandwiches served in Denmark.

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Caraway Rye Bread

Submitted by: Millie Feather

IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan

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Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Submitted by: leopardstripes

Home Town: Blaine, Washington, USA

Living In: Boise, Idaho, USA

Crisp rye breads are traditional throughout Scandinavia because rye has a short growing season suitable to far north, and flat breads or crackers store well during long winters. Enjoy this adaptation topped with slices of Norwegian Jarlsberg cheese or Finnish Lappi cheese.

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Maple Oat Bread

Submitted by: Michele Odstrcilek

'The first time I made this old-fashioned oat bread, my husband, two daughters and I ate the entire loaf! It's the best bread we've ever tasted,' writes Michele Odstrcilek of Lemont, Illinois. Sweetened with a hint of maple syrup, the golden brown yeast bread will rise to any mealtime occasion.

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Swedish Rye Bread

Submitted by: Mary Ann Ross

This recipe came from my mother, and it's long been a family favorite. You can make a meal of it with soup and a salad.

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Sourdough Bread

Submitted by: Evelyn Gebhardt

This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

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Multi-Grain English Muffin Bread

Submitted by: Carol Forcum

Carol Forcum suggests this nutty-tasting loaf. 'There's no need to knead the dough, which bakes into a hearty bread with the texture of English muffins,' says the Marion, Illinois reader.

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German Rye Bread

Submitted by: MARBALET

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

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Oatmeal Molasses Bread

Submitted by: Nita Baird

This bread has been our family's favorite for many years, and now I sent it to my out-of-town children. I added the aniseed to the recipe, which gives the bread a delicious, distinctive licorice flavor. It makes wonderful toast!