Get the latest Rye flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/rye This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! http://www.grouprecipes.com/107028/ancient-grains-bread.html Delcious dense muffin to accompaniey a hearty meal. From Reminese magazine. http://www.grouprecipes.com/103731/pumpernickel-muffins.html This appetizer disappears quickly. There never seems to be enough of this quick and easy appetizer http://www.grouprecipes.com/103635/bacon-canapes.html This is my attempt at encapsulating my favourite scents of the Thanksgiving holiday season using flour and yeast. Baking these in a 9x13 rectangular pan eliminates the need for precise portion and shaping control, and keeps the edges soft and moist. Makes 8 large (sandwich size) or 12 dinner rolls http://www.grouprecipes.com/103102/thanksgiving-dinner-rolls.html This recipe makes 2 loaves..the rye flavoring powder is available in many health food stores or can be sent away for... the recipe is by Diane Kittle http://www.grouprecipes.com/100231/gluten-free-mock-rye-bread.html I spotted this recipe and it looked different from the regular rye breads... I have never put mustard in the bread... the recipe is from Linda's Bread Making http://www.grouprecipes.com/98726/mustard-rye-bread.html This bread recipe fasinated me .. it has saueraut and dark beer in it...as well as cocoa... it also has caraway seeds.. it makes two loaves... the recipe is from Cooking Bread http://www.grouprecipes.com/96240/savory-german-rye-bread-recipe.html The Catskill Mountains are not too far from my home... and the bread there is great... I hope this turns out as good... http://www.grouprecipes.com/95099/catskill-mountain-rye.html The buckwheat flour in the initial sponge was the result of a happy accident - I misread the labels on my flour bags! It wound up adding a wonderful depth of flavour and richness to the dough, playing off the sour rye, spice and apple cider tones. http://www.grouprecipes.com/94748/sour-apple-rye-bagels.html This is a sandwich that uses the portobello mushrooms as the "meat" but if you like to have meat in your sandwich warm up some roast beef.. this recipe and photo are courtesy of The Culinary Institute of America's Vegetables Cookbook... the CIA is in Hyde Park, New York http://www.grouprecipes.com/93695/madeira-glazed-portobello-steak-sandwiches.html