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 ...

Freshly baked bread is as delicious as it is comforting. And as an increasing number of people are spending more time at home these days, many are finding solace in the art of turning simple ...

To pack more rye flour into our Deli Rye Bread without making it dry or crumbly, we added more water than most recipes call ...

When it comes to crafting the quintessential roast beef sandwich, the choice of bread is paramount. For aficionados of this classic deli staple, rye bread emerges as the uncontested champion, ...

These days when you say rye in Kentucky most people think about whiskey, as they should. But some farmers, agricultural researchers, environmentalists, brewers, chefs and bakers are trying to broaden ...

Rye crispbread is a quintessential Finnish snack, famous for its crunchy texture and earthy flavor. Made from whole grain ...

Humans ate sourdough bread in ancient times and it's remained a traditional part of the diets in some countries and regions. Now Baltic scientists have reinvented this centuries-old technique for the ...

Timing is everything for Greg Wade. After graduating from New Berlin West in 2006, he went to UW-Milwaukee for a year and a half. It wasn’t quite his thing, but by then he’d heard from a Chicago-based ...