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Sauerkraut Rye Bread

Submitted by: CAMPRNL

The pungency of sauerkraut is balanced by molasses and brown sugar in this tasty bread-machine rye bread.

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Sauerkraut Onion Bread

Submitted by: Jeff

It takes three flours -bread, whole wheat and rye -to tame sauerkraut and onion, and this sturdy loaf handles the strong flavors quite well.

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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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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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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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Russian Black Bread

Submitted by: Mary

There 's a nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor.

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Dark Rye Bread

Submitted by: knowell

This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.

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Pumpernickel Rye Bread

Submitted by: Rodney

This whole wheat and rye bread gains a softer texture with high gluten flour. Both coffee and cocoa deepen the flavor as well as the color. And caraway seeds add a subtle nutty-licorice crunch.

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Steakhouse Black Bread

Submitted by: MAGGIE MCGUIRE

This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!

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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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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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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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Winnipeg Rye Bread

Submitted by: Golova

Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.

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New York Rye Bread

Submitted by: Doug

A nice traditional New York Rye bread made much easier by using the bread machine.

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Basic Rye Bread

Submitted by: Kathy Nowell

This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.

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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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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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European Black Bread

Submitted by: Jan

This is a black bread recipe for bread machines.

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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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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.