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Oma's German Rye Bread (Roggenbrot)

​Rye bread (Roggenbrot) made easy. Oma's recipe is hearty, wholesome, and bakes up beautifully in your bread machine. A slice of Germany without the airfare.

Ingredients:

• 1½ cups (360 ml) buttermilk
• 2½ cups (300 g) whole wheat flour
• ½ cup (60 g) rye flour
• ½ cup (60 g) bread flour
• ¼ cup (30 g) buckwheat flour
• ¼ cup (20 g) wheat germ
• 1 teaspoon (6 g) salt
• ¼ cup (35 g) flax seeds (optional)
• 1 tablespoon (15 ml) soft butter or oil
• 3 tablespoons (45 ml) unsulphured or fancy molasses
• 3 teaspoons (9 g) active dry yeast

Instructions:

1. 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.
2. Use the following settings: Whole Grain, dark crust, 2 lb loaf.
3. Remove bread when finished and place on wire rack to cool before cutting.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated: April 17, 2025