German Bread Recipes

This bread is typically made with beet molasses in Germany, but any other kind of dark molasses or blackstrap will do.
It is quite rich in fiber and very filling. The molasses makes it additionally rich in trace minerals.

This is such a fast, simple recipe for rye bread. The bread is airy and the flavor is light. I adapted a recipe from allrecipes.com and I make this bread at least once a week.

From a recipe out of a German cook book , very crusty.

Love this rye bread recipe!

Adapted from the Hairy Bikers big Book of Baking

My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!

Amazing dense bread

from the recipe on the bag. Tastes good.

The long wait for this bread is worth it if you are a true aficionado of the sweet and nutty bread! Taken from The Practical Encyclopedia of Baking, found on Straight From The Farm (http://straightfromthefarm.wordpress.com/
2008/04/09/german-pumpernickel-bread/). Best served with a schmear of garlic or lemon cream cheese, IMHO.

Makes 2 loaves

Makes 2 loaves