German Rye Bread Recipe – Oma's Roggenbrot Rezept

Make this rye bread recipe, Roggenbrot, in your bread machine if you have one. If you don't have a bread machine, I really think you'll want one.

Why? It's so quick and easy AND, surprise of surprises, to me it really does taste like German bread!

Prep Time

10 minutes

Bake Time

depends on your Bread Machine brand

Total Time

depends on your Bread Machine brand


Makes a 2 pound loaf


  • 1½ cups buttermilk
  • 2½ cups whole wheat flour
  • ½ cup rye flour
  • ½ cup bread flour
  • ¼ cup buckwheat flour
  • ¼ cup wheat germ
  • 1 teaspoon salt
  • ¼ cup flax seeds (optional)
  • 1 tablespoon soft butter or oil
  • 3 tablespoons molasses
  • 3 teaspoons active dry yeast


  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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