25+ Traditional German Whole Rye Bread Recipes You Must Try

Rye bread is a staple in German cuisine, renowned for its rich, earthy flavor and dense, hearty texture. 

Whole rye bread, in particular, is packed with nutrients, making it a wholesome choice for those looking to enjoy the benefits of whole grains. 

This blog article will delve into the world of German whole rye bread, showcasing over 25 delectable recipes that highlight the versatility of this ingredient. 

From traditional loaves to innovative variations infused with seeds, herbs, and even fruits, there’s something for every palate. 

Whether you’re a seasoned baker or just beginning your journey into the art of bread-making, these recipes will inspire you to bring the taste of Germany into your kitchen. 

Prepare to explore the delightful realm of rye bread, where each recipe is an opportunity to create a deliciously nutritious loaf that pairs beautifully with a variety of toppings and dishes.

25+ Traditional German Whole Rye Bread Recipes You Must Try

Embracing the art of baking whole rye bread is not just about creating delicious loaves; it’s about connecting with a rich culinary tradition that celebrates wholesome ingredients and hearty flavors. 

The 25+ German whole rye bread recipes featured in this article showcase the remarkable versatility of rye flour, offering something for everyone—from classic recipes to creative twists. 

As you embark on your baking adventures, remember that each loaf tells a story, whether it’s shared at a family gathering or enjoyed as a simple slice with butter. 

So, roll up your sleeves, gather your ingredients, and let the wonderful world of German rye bread inspire your baking journey!

Hearty German Whole Rye Bread

This traditional German whole rye bread is perfect for sandwiches or as a side with soups and stews. Made with whole rye flour, it has a dense texture and a slightly tangy flavor due to the addition of sourdough starter. The bread is crusty on the outside and soft on the inside, providing a perfect contrast that enhances any meal.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 1 tablespoon caraway seeds (optional)
• 1 teaspoon honey or sugar (optional)
• Extra rye flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour, sourdough starter, and warm water. Mix until a shaggy dough forms.
2. Add the salt and caraway seeds, if using. Knead the dough gently for about 5-10 minutes. Rye dough is sticky, so you may need to wet your hands to handle it better.
3. Shape the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Let it rise in a warm area for about 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or a heavy baking tray inside to heat up.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper, dusted with rye flour.
6. Let the dough rise for another 30-45 minutes while the oven heats up.
7. Once the oven is hot, carefully transfer the loaf (on the parchment paper) onto the baking stone or tray. Bake for 30-35 minutes until the crust is dark brown and the bread sounds hollow when tapped on the bottom.
8. Remove the bread from the oven and let it cool on a wire rack before slicing.

This hearty German whole rye bread showcases the rich flavors and textures that come from using whole grains. It pairs beautifully with a variety of toppings, from butter and cheese to hearty meats and pickles. This recipe not only allows you to enjoy a traditional German staple but also offers the benefits of whole grains, making it a nutritious choice for any meal. Enjoy it fresh or toasted, and let the delightful aroma fill your kitchen!

German Rye Bread with Seeds and Nuts

This variation of German whole rye bread incorporates a mix of seeds and nuts, adding both flavor and texture to the already hearty bread. The combination of sunflower seeds, pumpkin seeds, and chopped walnuts creates a delightful crunch that complements the earthy rye flavor. This bread is not only satisfying but also packed with nutrients, making it an excellent choice for health-conscious individuals.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 100g sourdough starter
• 10g salt
• 50g sunflower seeds
• 50g pumpkin seeds
• 50g chopped walnuts
• 1 tablespoon honey or maple syrup (optional)
• Extra flour for dusting

Instructions:

1. In a large bowl, mix the whole rye flour, all-purpose flour, and warm water until combined. Stir in the sourdough starter and honey or maple syrup.
2. Add the salt and mix until a cohesive dough forms. Fold in the sunflower seeds, pumpkin seeds, and chopped walnuts.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside to heat.
5. Gently punch down the risen dough and shape it into a loaf or place it in a greased loaf pan. Let it rise again for 30-45 minutes.
6. Once the oven is hot, transfer the loaf onto the baking stone or tray. Bake for 30-35 minutes until the crust is dark and the bread sounds hollow when tapped.
7. Allow the bread to cool on a wire rack before slicing.

This German rye bread with seeds and nuts is a delicious and nutritious addition to your bread-making repertoire. The seeds and nuts not only enhance the flavor but also provide healthy fats and protein, making it an excellent choice for breakfast or as a snack. Whether enjoyed with butter and jam or as the base for an open-faced sandwich, this bread offers versatility and satisfaction. Savor each slice, knowing you’ve crafted a wholesome, hearty loaf that nourishes both body and soul.

Sweet and Spicy German Rye Bread

This sweet and spicy German rye bread is a delightful twist on the classic recipe, incorporating molasses and warm spices for a unique flavor profile. The addition of spices like cinnamon and ginger pairs beautifully with the earthy rye, creating a comforting loaf that’s perfect for fall or winter. It makes a wonderful base for sweet toppings or can be enjoyed plain with a cup of tea.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 100g sourdough starter
• 10g salt
• 50g molasses or brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg (optional)
• Extra flour for dusting

Instructions:

1. In a large bowl, combine the whole rye flour, warm water, and sourdough starter. Mix until a shaggy dough forms.
2. Add the salt, molasses, cinnamon, ginger, and nutmeg (if using). Mix until well combined.
3. Knead the dough gently for about 5-10 minutes, adding a bit of extra flour if necessary to prevent stickiness.
4. Cover the bowl with a damp cloth and let it rise in a warm place for 4-6 hours or until it doubles in size.
5. Preheat the oven to 220°C (425°F) and place a baking stone or heavy baking tray inside.
6. Shape the dough into a round loaf and place it on a floured surface. Let it rise for an additional 30-45 minutes.
7. Once the oven is hot, transfer the loaf onto the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
8. Allow the bread to cool on a wire rack before slicing.

This sweet and spicy German rye bread offers a delightful blend of flavors that elevate the traditional rye experience. The warm spices make it a perfect companion for autumn meals or a comforting breakfast treat. Enjoy this bread toasted with a spread of butter, or use it as a base for sweet toppings like honey or fruit preserves. This recipe is not only a tribute to traditional German baking but also a delicious way to explore new flavors within the realm of whole rye bread. Enjoy the heartwarming experience of homemade bread that brings joy to your table!

Rustic German Whole Rye Bread with Herbs

This rustic German whole rye bread is infused with fresh herbs, offering a fragrant and flavorful experience. The combination of rosemary, thyme, and oregano complements the earthy notes of the rye flour, making this bread a perfect accompaniment to soups, stews, or simply enjoyed with olive oil. This versatile loaf brings a taste of the garden to your table and is ideal for any season.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh oregano
• Extra rye flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour and warm water, stirring until a rough dough forms. Add the sourdough starter and mix until well combined.
2. Incorporate the salt and fresh herbs, kneading the dough gently for about 5-10 minutes. The dough will be sticky, so wet your hands if necessary.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with rye flour.
6. Allow the loaf to rise for another 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) onto the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This rustic German whole rye bread with herbs brings a burst of flavor and aroma to your kitchen. Its versatility makes it an excellent choice for accompanying a variety of dishes, from hearty stews to light salads. The fragrant herbs elevate the bread, making it a delightful addition to any meal. Enjoy it fresh, or toast slices for a crispy, flavorful snack. This recipe highlights how simple ingredients can transform into something extraordinary, offering a wholesome and delicious experience that will delight your taste buds.

German Whole Rye Bread with Dried Fruits and Nuts

This German whole rye bread with dried fruits and nuts is a sweet and wholesome treat, perfect for breakfast or a midday snack. The combination of dried cranberries, figs, and walnuts adds natural sweetness and texture to the dense rye base, creating a deliciously balanced loaf. It pairs wonderfully with cream cheese or simply enjoyed on its own.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 100g sourdough starter
• 10g salt
• 100g mixed dried fruits (cranberries, figs, or raisins)
• 50g chopped walnuts
• 1 tablespoon honey or maple syrup (optional)
• Extra flour for dusting

Instructions:

1. In a large bowl, mix the whole rye flour, all-purpose flour, and warm water until combined. Stir in the sourdough starter and honey or maple syrup.
2. Add the salt and mix well. Fold in the dried fruits and chopped walnuts until evenly distributed.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or on a floured surface. Allow it to rise again for 30-45 minutes.
6. Once the oven is hot, transfer the loaf to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow sounding when tapped.
7. Let the bread cool on a wire rack before slicing.

This German whole rye bread with dried fruits and nuts is a delightful blend of sweetness and heartiness. Each slice is filled with bursts of flavor from the fruits and a satisfying crunch from the walnuts, making it a perfect addition to your breakfast table or a healthy snack option. Whether served with a smear of cream cheese or enjoyed plain, this bread embodies the essence of wholesome, traditional baking. Indulge in the comforting flavors and textures, and savor the satisfaction of making this nutritious and delicious loaf at home.

Spicy German Whole Rye Bread with Chili Flakes

For those who enjoy a bit of heat, this spicy German whole rye bread with chili flakes adds a fiery twist to the classic recipe. The subtle spiciness enhances the robust flavor of the rye, making it an exciting option for sandwiches or served alongside a cheese platter. This bread is perfect for those who like to spice up their meals and enjoy a kick in their baked goods.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 100g sourdough starter
• 10g salt
• 1-2 teaspoons chili flakes (adjust based on heat preference)
• Extra rye flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour and warm water, stirring until a rough dough forms. Add the sourdough starter and chili flakes, mixing until well incorporated.
2. Add the salt and knead the dough gently for about 5-10 minutes. The dough will be sticky, so wet your hands if needed.
3. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm area for 4-6 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with rye flour.
6. Allow the loaf to rise for another 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) onto the baking stone or tray. Bake for 30-35 minutes until dark brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This spicy German whole rye bread with chili flakes is a bold and flavorful addition to your baking repertoire. The heat from the chili flakes adds a surprising kick that complements the natural earthiness of the rye, making it an excellent choice for adventurous eaters. Enjoy this bread fresh out of the oven or toasted with butter for a spicy twist. It pairs well with savory spreads or can be used as a base for sandwiches filled with robust ingredients. Embrace the warmth of this delicious loaf, and share it with friends who appreciate a little heat in their meals!

German Whole Rye Bread with Caraway Seeds

This traditional German whole rye bread is enriched with the aromatic flavor of caraway seeds, a classic herb used in many German breads. The slight anise-like taste of caraway pairs beautifully with the earthy notes of rye flour, creating a bread that is perfect for sandwiches, served with cheese, or enjoyed on its own. This recipe not only highlights the distinctive flavor of caraway but also embodies the rustic charm of German baking.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 2 tablespoons caraway seeds
• Extra rye flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour and warm water, stirring until a rough dough forms. Add the sourdough starter and mix until well combined.
2. Stir in the salt and caraway seeds, kneading the dough gently for about 5-10 minutes. The dough will be sticky, so wet your hands as needed.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with rye flour.
6. Allow the loaf to rise again for 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This German whole rye bread with caraway seeds is a timeless recipe that captures the essence of traditional German baking. The unique flavor of caraway enhances the rich taste of rye, making each bite a delightful experience. This bread is not only delicious but also pairs wonderfully with a variety of spreads, cheeses, and meats. Whether you enjoy it fresh, toasted, or as part of a sandwich, this bread is sure to impress with its robust flavor and rustic texture. Embrace the flavors of Germany with this simple yet rewarding recipe that honors the classic bread-making traditions.

Whole Rye Bread with Sunflower Seeds

This hearty whole rye bread with sunflower seeds is both nutritious and delicious. The nutty flavor of sunflower seeds complements the dense texture of the rye, adding a delightful crunch to each slice. This bread is perfect for breakfast with butter and jam, or as a base for a hearty sandwich. Packed with healthy fats and protein, it’s a wholesome choice for any meal.

Ingredients:

• 400g whole rye flour
• 100g bread flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 100g sunflower seeds
• Extra flour for dusting

Instructions:

1. In a large bowl, combine the whole rye flour, bread flour, and warm water, stirring until a rough dough forms. Add the sourdough starter and mix well.
2. Add the salt and sunflower seeds, kneading the dough gently for about 5-10 minutes. The dough will be somewhat sticky, so wet your hands if necessary.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or on a floured surface. Allow it to rise again for 30-45 minutes.
6. Once the oven is hot, transfer the loaf to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
7. Let the bread cool on a wire rack before slicing.

This whole rye bread with sunflower seeds is a nourishing and satisfying option that brings a delightful crunch to your table. The combination of whole grains and seeds makes this bread not only flavorful but also packed with essential nutrients, perfect for fueling your day. Enjoy it fresh with a spread of butter or transform it into a hearty sandwich filled with your favorite ingredients. This bread is a testament to the beauty of simple, wholesome baking, offering both taste and nutrition in every slice.

German Whole Rye Bread with Beetroot

This unique German whole rye bread with beetroot is not only visually striking but also packed with flavor and nutrition. The natural sweetness of roasted beetroot adds moisture and a beautiful reddish hue to the bread, making it an eye-catching addition to any meal. This bread pairs wonderfully with goat cheese or smoked salmon, making it a fantastic choice for brunch or festive occasions.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 200g roasted and pureed beetroot
• Extra flour for dusting

Instructions:

1. In a large bowl, combine the whole rye flour, all-purpose flour, and warm water, stirring until a rough dough forms. Add the sourdough starter and pureed beetroot, mixing until well combined.
2. Add the salt and knead the dough gently for about 5-10 minutes. The dough may be sticky, so wet your hands as needed.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with flour.
6. Allow the loaf to rise again for 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) to the baking stone or tray. Bake for 30-35 minutes until dark brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This German whole rye bread with beetroot is a beautiful and flavorful addition to your baking collection. The earthy sweetness of the beetroot complements the rich taste of the rye, creating a unique loaf that’s perfect for any occasion. Whether served as part of a colorful charcuterie board, topped with cream cheese, or enjoyed on its own, this bread is sure to impress with its vibrant color and delightful taste. Experience the joy of baking with seasonal ingredients and indulge in the nutritious goodness of this stunning loaf.

Spicy Whole Rye Bread with Chili Flakes

For those who enjoy a bit of heat, this spicy whole rye bread with chili flakes is the perfect addition to your bread collection. The fiery kick from the chili flakes enhances the earthy notes of the rye flour, creating a loaf that’s robust and flavorful. This bread is ideal for pairing with hearty stews or serving as a base for spicy sandwiches, making it a versatile choice for adventurous eaters.

Ingredients:

• 500g whole rye flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 2 tablespoons chili flakes (adjust to taste)
• Extra rye flour for dusting

Instructions:

1. In a large bowl, mix the whole rye flour and warm water until a rough dough forms. Add the sourdough starter and mix until well combined.
2. Stir in the salt and chili flakes, kneading the dough gently for about 5-10 minutes. The dough will be sticky; wet your hands if necessary.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with rye flour.
6. Allow the loaf to rise again for 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This spicy whole rye bread with chili flakes is a delightful way to add some excitement to your meals. The heat from the chili flakes combined with the rich, nutty flavor of rye creates a unique bread that stands out on any table. Perfect for pairing with creamy cheeses, bold spreads, or savory soups, this bread is sure to be a hit with anyone who enjoys a touch of spice. Embrace the warmth of this recipe and savor each bite of this deliciously bold loaf.

Whole Rye Bread with Walnuts and Honey

This whole rye bread with walnuts and honey brings together the rich flavors of nuts and the natural sweetness of honey, resulting in a moist and satisfying loaf. The crunchy texture of the walnuts complements the dense rye, while honey adds a hint of sweetness that balances the bread perfectly. This recipe is fantastic for breakfast with butter, as a snack, or served alongside a cheese platter.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 100g walnuts, roughly chopped
• 50g honey
• Extra flour for dusting

Instructions:

1. In a large bowl, combine the whole rye flour, all-purpose flour, and warm water. Mix until a rough dough forms. Add the sourdough starter and honey, and mix until well combined.
2. Stir in the salt and chopped walnuts, kneading the dough gently for about 5-10 minutes. The dough may be sticky, so wet your hands as needed.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or on a floured surface. Allow it to rise again for 30-45 minutes.
6. Once the oven is hot, transfer the loaf to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
7. Let the bread cool on a wire rack before slicing.

This whole rye bread with walnuts and honey is a beautiful balance of flavors and textures that elevates any meal. The combination of the nutty walnuts and the subtle sweetness of honey creates a delightful experience in every bite. This versatile bread can be enjoyed in numerous ways—spread with butter, paired with cheese, or simply savored on its own. Indulge in the goodness of this wholesome loaf and enjoy the warmth and comfort it brings to your kitchen.

Whole Rye Bread with Fennel Seeds and Orange Zest

This unique whole rye bread incorporates fennel seeds and orange zest, resulting in a refreshing and aromatic loaf. The sweet, licorice-like flavor of fennel pairs beautifully with the citrus notes from the orange zest, creating a bread that is both fragrant and flavorful. This loaf is perfect for breakfast, paired with sweet or savory toppings, or as a flavorful side to soups and salads.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 2 tablespoons fennel seeds
• Zest of 1 orange
• Extra flour for dusting

Instructions:

1. In a large bowl, mix the whole rye flour and all-purpose flour with warm water until a rough dough forms. Add the sourdough starter, salt, fennel seeds, and orange zest, mixing until well combined.
2. Knead the dough gently for about 5-10 minutes. The dough will be sticky; wet your hands as necessary.
3. Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper dusted with flour.
6. Allow the loaf to rise again for 30-45 minutes while the oven heats up.
7. Carefully transfer the loaf (on the parchment) to the baking stone or tray. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This whole rye bread with fennel seeds and orange zest offers a delightful twist on traditional rye flavors. The fragrant fennel and bright orange zest create a loaf that is not only delicious but also aromatic, making it a fantastic addition to any meal. Enjoy this bread as part of a leisurely breakfast spread or alongside your favorite soups and salads for a unique flavor experience. Embrace the vibrant flavors of this recipe and savor the special moments it brings to your dining table.

Whole Rye Bread with Seeds and Oats

This hearty whole rye bread is enriched with a mix of seeds and oats, creating a nourishing loaf packed with texture and flavor. The combination of sunflower seeds, sesame seeds, and rolled oats contributes to a nutty taste, while the rye flour adds depth and earthiness. This bread is perfect for breakfast with your favorite spread, as a base for sandwiches, or simply enjoyed on its own with a warm cup of tea.

Ingredients:

• 400g whole rye flour
• 100g rolled oats
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 50g sunflower seeds
• 50g sesame seeds
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour, rolled oats, and warm water, stirring until a rough dough forms. Add the sourdough starter and mix until well incorporated.
2. Stir in the salt, sunflower seeds, and sesame seeds, kneading the dough gently for about 5-10 minutes. The dough will be somewhat sticky; wet your hands as needed.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside to heat up.
5. Gently punch down the risen dough and shape it into a round or oval loaf. Place it on a piece of parchment paper dusted with flour.
6. Allow the loaf to rise again for about 30-45 minutes while the oven heats up.
7. Transfer the loaf (on the parchment) to the baking stone or tray and bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This whole rye bread with seeds and oats is not only visually appealing with its mixed textures, but it’s also incredibly nutritious. Packed with healthy fats, fiber, and protein, this loaf is a fantastic choice for anyone looking to enjoy a wholesome diet. Whether slathered with butter, used for sandwiches, or simply enjoyed as is, this bread offers a delightful experience that nourishes the body and soul. Bake this loaf and savor the satisfaction that comes from creating something so wholesome and delicious.

Whole Rye Bread with Caraway Seeds and Apples

Infused with the warm, aromatic flavor of caraway seeds and sweetened by the addition of apples, this whole rye bread provides a delightful twist on traditional rye loaves. The caraway seeds impart a distinct flavor reminiscent of rye crackers, while the apples contribute moisture and a touch of sweetness, making this bread a delicious companion to both savory and sweet dishes. Enjoy it toasted with butter or as part of a cheese board.

Ingredients:

• 400g whole rye flour
• 100g all-purpose flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 2 tablespoons caraway seeds
• 100g grated apples (about 1 medium apple)
• Extra flour for dusting

Instructions:

1. In a large bowl, mix the whole rye flour, all-purpose flour, and warm water until a rough dough forms. Add the sourdough starter, salt, grated apples, and caraway seeds, mixing until well combined.
2. Knead the dough gently for about 5-10 minutes. The dough will be sticky, so wet your hands if necessary.
3. Cover the dough with a damp cloth and allow it to rise in a warm area for 4-6 hours or until it has doubled in size.
4. Preheat your oven to 220°C (425°F) and place a baking stone or heavy baking tray inside to heat.
5. Gently punch down the risen dough and shape it into a loaf. Place it on a piece of parchment paper dusted with flour.
6. Allow the loaf to rise again for about 30-45 minutes while the oven heats up.
7. Transfer the loaf (on the parchment) to the baking stone or tray and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This whole rye bread with caraway seeds and apples offers a unique flavor profile that stands out among traditional breads. The aromatic caraway seeds bring warmth and earthiness, while the fresh apple adds moisture and a hint of sweetness that complements the rye perfectly. This bread is versatile and pairs beautifully with cheese, charcuterie, or simply butter. Enjoy the delightful aroma that fills your kitchen as you bake this exceptional loaf, and relish the flavorful experiences it brings to your table.

Whole Rye Bread with Garlic and Herbs

If you’re looking to infuse your baking with bold flavors, this whole rye bread with garlic and herbs is the way to go. The aromatic garlic combined with a blend of fresh herbs creates a savory loaf that enhances any meal. Whether served with pasta, as part of a charcuterie board, or toasted for a flavorful snack, this bread adds a delicious twist to your culinary creations.

Ingredients:

• 400g whole rye flour
• 100g bread flour
• 300ml warm water
• 150g sourdough starter
• 10g salt
• 3 cloves garlic, minced
• 2 tablespoons mixed fresh herbs (such as rosemary, thyme, or parsley), chopped
• Extra flour for dusting

Instructions:

1. In a large mixing bowl, combine the whole rye flour, bread flour, and warm water, mixing until a rough dough forms. Add the sourdough starter, salt, minced garlic, and chopped herbs, and mix until well combined.
2. Knead the dough gently for about 5-10 minutes. The dough will be sticky; wet your hands if necessary.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 4-6 hours, or until it has doubled in size.
4. Preheat your oven to 220°C (425°F), placing a baking stone or heavy baking tray inside.
5. Gently punch down the risen dough and shape it into a loaf. Place it on a piece of parchment paper dusted with flour.
6. Allow the loaf to rise again for about 30-45 minutes while the oven heats up.
7. Transfer the loaf (on the parchment) to the baking stone or tray and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
8. Let the bread cool on a wire rack before slicing.

This whole rye bread with garlic and herbs is a fantastic option for anyone looking to elevate their bread game with bold flavors. The combination of fragrant garlic and fresh herbs transforms this loaf into a delightful accompaniment to any meal. Whether served alongside a hearty soup, as a base for sandwiches, or simply toasted with a drizzle of olive oil, this bread adds a touch of gourmet flair to your dining experience. Embrace the flavors of this bread and enjoy the warm, inviting aroma it brings to your kitchen.

Note: More recipes are coming soon!