Serve this dark and powerful Danish rye bread with a smooth egg salad. Because the bread is made primarily with rye flour, it needs extended and repeated risings to develop its texture and flavor.

The rise of “no-knead” bread baking, spearheaded by Jim Lahey of New York City’s Sullivan Street Bakery and New York Times food writer Mark Bittman, has made it possible for just about anyone to make ...

James Beard said it: “Good bread is the most fundamentally satisfying of all foods.” And almost no bread tastes better than a hot, crusty loaf pulled from your own oven, made by your own hands ...

Per the USDA, one standard slice of rye bread contains: ...

Starting the night before baking, in a bowl mix the wheat, rye, and barley flour along with the yeast, salt, and enough water to form a supple yet firm dough. After mixing, work over the dough with ...

Usually each week I try and have a photo of one of the recipes I’m sharing. Well, for this week, we’re going back to the source for the rye bread recipe. Farmer Bruner came by yesterday and baled the ...

Both wheat and rye bread offer impressive health benefits—but experts say the “healthier” choice depends on the ingredients ...