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.
