Top Eastern European Rye Bread Recipes

This recipe for black bread is baked in a special lidded pan known as a pullman pan. Compare Prices. It's so named because it resembles a Pullman railroad car. Black bread calls for a rye soaker prepared 24 hours ahead of time, a rye soaker made 15 hours in advance, and a sourdough starter you've made a week ahead. So planning definitely enters into this one, but it's so worth it. Enjoy hearty rye breads with soup, as toast or even in stuffing, or sweet or savory bread pudding like Mushroom Bread Pudding. Really!

The desired tang in this rye bread recipe is achieved through buttermilk instead of a sourdough starter. That really shortens the prep time.

Rye breads would be too heavy if made entirely of rye flour, so the addition of all-purpose or whole-wheat flour lightens the loaf. This simple recipe doesn't require a starter. It goes great with this Dill Pickle Soup Recipe.

This rye bread recipe calls for a sourdough starter. It takes two days to ripen, so plan accordingly. Many people are familiar with white sourdough breads but don't realize some deli ryes are made with a sourdough, too. Brushing with egg white before baking gives this bread a nice shine.

This easy Russian rye bread recipe requires no starter and it is ideal for the Lenten fast because it uses no eggs. It's moist but very dense because all rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour.

The sourdough starter for this Russian dark rye bread needs to be started 4 to 5 days ahead of baking day. This hearty bread is meant to accompany a main-meal soup and, maybe, some chunks of pickled herring. Or try it in a grilled cheese sandwich with Eastern European flair!

There is no sourdough starter in this easy recipe for Lithuanian dark rye bread or rugine duona. Rye is a common grain in Lithuania and it shows up in a myriad of breads, porridges and other dishes. This bread is a dense but moist loaf that calls for dark rye flour lightened with whole-wheat flour.