3 cups unbleached all-purpose (12.75 ounces) or bread (13.5 ounces) flour plus 1 tablespoon unbleached all-purpose flour, divided ...

Below, Cara Nicoletti of Yummy Books> (and author of the new literature-inspired book of stories and recipes, Voracious whips up a loaf of black rye bread inspired by Victor Hugo’s 1862 novel ...

D’Souza learned, however, that the US makes rye bread from wheat flour with some rye flour added for taste. Already an avid ...

When her husband’s favorite recipe for a rye bread made with coffee went missing and never did turn up, Bev Kincade of Mountlake Terrace asked for our help.

1. In a large bowl with a wooden spoon or sturdy rubber spatula, blend the rye flour, whole-wheat flour, bread flour, yeast, and salt together until thoroughly combined.

1. Dissolve the yeast in 1/2 cup warm water 2. Combine the cider, salt, margarine, molasses, brown sugar, cocoa powder, coffee, and caraway seeds in a large bowl. Add water with yeast and ...

If you’re grabbing a bourbon (which comes off sweeter than rye) or a rye 90 proof or lower, you might want to lower the Averna to 0.75 oz., or even 0.5 oz., depending on taste.

Black Russian rye bread Total time: 1 1/2 hours, plus rising and cooling times Servings: Makes 2 loaves (about 16 servings) Our recipes, your kitchen: If you try any of the L.A.