These seeded rye muffins taste just like a slice of deli rye bread. The aroma while they are baking is so wonderful that you'll think you just walked into a bakery.
These rye muffins, especially with the included seeds, definitely have the flavor of rye bread but without the work. In fact, if you haven't worked with rye flour, these muffins are a great place to start.
This marbled rye bread is a wonderfully flavored loaf. Plus, it's an easy recipe for experimenting with baking bread with rye flour.
I always thought that marbled rye bread was made from two different doughs based on two different flours.. one white rye, one pumpernickel. I've since discovered that it's typically the same dough made from the same flour, with half of it dyed brown with caramel coloring.
These Ham and Cheese Rye Muffins are a wonderful take on the ham and cheese on rye sandwich. They are also a great portable breakfast.
These ham and cheese rye muffins are made with whole grain rye flour, bread flour, as well as ham and cheese.
These Sigteboller, or Danish Salty Rye Rolls, with their soft interior and crisp thin crust, are easy to make and are wonderful warm from the oven and spread with butter.
You can serve these rolls for dinner, breakfast, or as a sandwich bun for lunch or a snack. These rye rolls are so versatile.
This White, Whole Rye, and Whole Wheat Sourdough Bread is a wonderful combination of three kinds of flour.
This bread begins with an active levain (sourdough) and requires a couple of days to complete. The interior is super soft and the crust is very chewy. It makes great deli-style sandwiches.
This tangzhong whole wheat and rye bread is soft, fluffy, and slightly sweet. It's perfect for toast, sandwiches, or on its own with a schmear of butter.
To achieve the soft and fluffy texture, you add a roux of flour and water that you have cooked to 149 degrees F (64 degrees C) and then cooled, to the dough. This is called a tangzhong.
These crispy rye and caraway breadsticks will become your new favorite way to satisfy your crunchy snack cravings.
These rye and caraway breadsticks, or grissini, are irresistable. You won't be able to stop yourself from grabbing one (or three) of these long sticks and crunching away.
This stout, rye, and pumpkin sourdough is pretty wonderful. Have you ever wondered what to do with leftover pumpkin puree from other baking projects? This bread is the answer.
I had some pumpkin puree in the freezer from making pumpkin rolls, so I made this bread! This recipe is perfect for this dilemma because it only calls for a small amount of the pumpkin puree.
Swedish Rye Bread, or Limpa, is a faintly sweet rye scented with orange, anise, fennel, and cardamom. It's very different from deli and other rye breads.
Abandon any preconceived ideas you have about rye flavor. I'm pretty sure it's the caraway seeds or other flavorings that we taste in deli breads. Not that the flavor is bad, it's just not the rye flour.
These deli rye English muffins take the nook and cranny-ness of English muffins and combine it with the flavors of your favorite deli rye bread.
These English muffins are wonderful fork split, toasted, buttered and topped with an over easy fried egg for breakfast. They are also delicious toasted for your favorite deli-style sandwich for lunch.
These cinnamon applesauce and raisin muffins make a fast, easy, and delicious breakfast treat. Plus, they are made with whole rye flour along with all purpose flour.
These muffins are soft and moist, and taste just like cinnamon applesauce.
These marbled rye bagels, with their wonderful hearty flavor, are the perfect vehicle for deli meats, smoked salmon, and delicious cheeses.
I love bagels. I've posted lots of bagels here, including New York Water Bagels, Egg Bagels, Asiago Cheese Bagels, and Onion Bagels. Bagels are a wonderful bread with lots of tradition. They are typically made from a lean, stiff dough.
This no knead rye bread is a great way to try your hand at baking with rye. It can be a tricky flour to work with, but this no knead recipe for rye bread is easy.
This bread is hearty and delicious, but still light enough for sandwiches. You can make this bread with or without caraway seeds, which give this bread a more "deli rye" flavor.
One of the keys to making these rye chocolate chip cookies is toasting the rye flour in a skillet until it gets all fragrant and browned. It adds an amazing nutty flavor to these chocolate chip cookies.
