Oma's German Rye Bread (Roggenbrot)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: September 15, 2014, Updated: April 17, 2025

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

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This German rye bread really does taste like the traditional German bread! Quick. Easy. And Delicious! Wunderbar!

Make this rye bread recipe 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, 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 enjoy 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 super easy!

Top Tips For The Best Results

1. Use Buttermilk for Tang and Tenderness: Buttermilk adds a subtle tang and helps tenderize the crumb, adding to the bread's flavor and texture.​
2. Add Flax Seeds for Texture: Including flax seeds not only boosts nutrition but also adds a pleasant crunch to each slice.​
3. Let the Bread Cool Completely Before Slicing: Allowing the bread to cool ensures a clean slice and prevents the inside from becoming gummy.

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Oma Says

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.

Go to recipe >

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.

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 German bread recipes in a bread machine, really is a bonus.

Make her smile with a little German love

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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.

Prep Time:

10 minutes

Bake Time:

Depends on your bread machine brand

Total Time:

Depends on your bread machine brand

Servings:

Makes a 2 pound loaf

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.

*  *  *  *  *

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

Recipe updated: April 17, 2025

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German Rye Bread Recipe – Oma's Roggenbrot Rezept



By Oma Gerhild Fulson





​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: buttermilk, whole wheat flour, rye flour, bread flour, wheat germ, salt, yeast, butter, molasses,

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.