German Rye Bread Recipe

German Rye Bread

Make this rye bread recipe in your bread machine if you have one. It's so quick and easy AND, surprise of surprises, it really does taste like German bread! I've looked a long time to find authentic German recipes for making bread. It's an interesting journey. Finally, yesterday I was able to replicate this rye bread.

The breads and buns are the most difficult to replicate outside of Germany. This rye bread recipe uses a wonderful mix of flours to get just the right taste. And, on top of that, it's easy!

German Rye Bread Recipe


  • 1 1/2 cups water
  • 6 tbsp buttermilk powder (see hints below)
  • 2 1/2 cups whole wheat flour
  • 1/2 cup rye flour
  • 1/2 cup bread flour
  • 1/4 cup buckwheat flour
  • 1/4 cup wheat germ
  • 1 tsp salt
  • 1/4 cup flax seeds (optional)
  • 1 tbsp soft butter or oil
  • 3 tbsp molasses
  • 3 tsp active dry yeast


  • Put all ingredients into pan (depending on the instructions that came with your bread machine. Some machines put the liquid ingredients in first, some the dry.
  • Use the following settings: Whole Grain, dark crust, 2 lb loaf.
  • If you use a delayed timer, keep the buttermilk powder away from the water so that it doesn't make buttermilk which should be refrigerated.


  • Replace the 1 1/2 cups water and 6 tbsp buttermilk powder with 1 1/2 cups of buttermilk.

Whenever I visit Germany, one of the things I really look forward to are the German baked goods. There's at least one bakery in every town where everything is fresh made that morning. Buns, breads, cakes, tortes, cookies, etc., etc., etc.....

And, being able to make authentic German bread recipes in a bread machine, really is a bonus.

Best Sourdough No-Knead Bread ...

There is one type of bread, though, that I created many, many years ago when our boys were young and we were on a 'health food' kick.

It was a most interesting experiment ... and the family survived!

In fact, what I created was a no-knead sourdough bread that is absolutely amazing.

It does take a bit of work, or actually, a bit of time ... but the results are a perfect loaf of bread, every time. As well, it's as healthy as you want to make it. 

I normally put in almost anything I can find in the way of seeds and whole grains. It's a different loaf all the time, but each time, it works. Check it out here. 

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