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Showing: Authentic German Bread (Bauernbrot) - Swedish Rye Bread II

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Authentic German Bread (Bauernbrot)

Submitted by: Petra

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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Danish Spiced Rye Bread (Sigtebrod)

Submitted by: WOLSELEY

Home Town: Enslev, Midtjylland, Denmark

Living In: Winnipeg, Manitoba, Canada

Danish spiced rye bread is a wonderful addition to any holiday table. Enjoy with butter and jam at breakfast, use for sandwiches, or serve with dinner as a part of a winter feast. The spices in this bread are sure to make it a family favorite and tradition.

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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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Gramma Good's Fennel Bread

Submitted by: RILEYSHOUSE

When I think of Gramma's kitchen, this bread comes to mind. It smells wonderful and is heavenly as toast, especially with homemade applesauce spread on top! Pungent fennel seeds and plump sweet raisins will make this a favorite at your house.

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One Hundred Percent Rye Bread

Submitted by: Lisa Eager

I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft.

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Polish Sourdough Rye Bread

Submitted by: Lori

A simple rye sponge you make the night before begins the process that transforms flour, buttermilk and caraway seeds into a tangy, hearty bread. The recipe makes three loaves, so you will have plenty to share right away or freeze for later.

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Pumpernickel Bread II

Submitted by: Clem Zulinski

With just a hint of sweetness from molasses and brown sugar, this cocoa-darkened rye bread also relies on bread flour and cornmeal to avoid the heaviness associated with most European rye breads.

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Rye Beer Bread

Submitted by: Kitty

Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.

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Seeduction Bread

Submitted by: Bread Man

This wonderful wheat bread is full of nutty flavor. Four different seeds give this bread a memorable and wonderful texture. This bread makes a filling breakfast toast or a keep you-going-sandwich slicer.

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Sourdough Rye

Submitted by: JACLYN

The night before baking, begin with any starter and expand its volume and flavor with rye and bread flours. On baking day, proceed as you would with any bread, mixing and kneading and rising, and then you will have two sour rye loaves to tickle your taste buds.

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Squaw Bread

Submitted by: Star Blayze

A puree of brown sugar, raisins and honey gives a musky sweetness to this rye-whole-wheat blend. This is bread for its own sake -best enjoyed simply, perhaps with a dab of butter.

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Swedish Limpu Bread

Submitted by: Ruth Uitto

A light, slightly sweet golden rye that 's peppered with caraway and fennel seeds and scented with orange zest, this is truly one of Sweden's national treasures.

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