This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...

To make this dough with pre-made dough add one bag of Rhodes Bake and Serve Dough (dinner rolls, thawed) to your mixer, along with 2 cups of rye flour, 1 cup water, 1/4 cup caraway seeds, 1/4 cup dill ...

Swap in veggie stock and make all your vegetarian relations happy. Recipe courtesy of Bon Appetit magazine. Preheat oven to 350° F. Brush a shallow 3-qt. baking dish and a sheet of foil with oil.

Mix all the ingredients together and knead for about 10 minutes (I used a machine for this). Role into 25-30 balls and flatten. Place on baking paper (on a baking tray). Using a fork make little ...

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

Cumin seeds have a warm, earthy flavor that goes well with various ingredients. When added to bread dough, they lend a ...