In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

Simplicity is part of the reason home-baked dark rye breads are so good. Traditionally, black breads and pumpernickels were baked overnight, using the residual heat of the oven, and get their ...

Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the ...

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.

Other than being an essential building block for the best Reuben sandwich, what do we really know about rye bread, and how does it differ from whole wheat? As it turns out, the difference is really ...

With interest in black food – typically darkened using charcoal – reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest. Black foods made ...

Over the past few years, New York restaurants have been serving higher-quality homemade bread: loaves that are naturally leavened, long-fermented, and chock-full of local grains and seeds. You might ...

As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring six East Bay bakeries. But with Passover over, I decided to cross the bridge to see what kind of rye ...

Discussions about Jewish food traditions often focus on holiday meals and special occasions. This week, though, four cooks and scholars of Eastern European Jewish cuisine imagined what their ancestors ...