This week, Tiina D’Souza of EstoEtno Fine Bakery shared her recipe for a warm open-faced Estonian dark rye bread (black bread ...

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 ...

Seeking a more satiating soup? Add a few slices of this earthy loaf to your broth and your recipe will become instantly ...

Uses: Toasted, use as a savory crouton; as a robust element to stuffing, or swirled into a pot of hot soup. Flavor: Earthy and, depending on the variety (pumpernickel rye, Jewish seeded rye), it can ...

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 ...