The grainy, earthy flavor of rye bread is well-suited for the addition of various nuts, seeds, berries, and bits of dark chocolate. For a sweeter variation, Nathan Myhrvold suggests using ...

Ingredients. 2 cups whole-wheat flour; 2 cups whole-rye flour; 2 cups whole-barley flour; 1-1/8 tsp dried yeast; 2 tsp salt; 2-3/4 cups water; Baking stone or cookie sheet ...

Danish rye bread Total time: 2 hours, plus overnight rising and cooling times Servings: 2 loaves (about 3 dozen slices) Our recipes, your kitchen: If you try this or any other recipe from the L.A.

One warning: This recipe calls for 2 cups rye flour and 3 1/2 cups all-purpose flour in the ingredient list. But the recipe text itself calls for you to mix in “bread flour” after the rye flour.

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.

When hot, add bread mixture. Cook until crisped on underside, 3 minutes, then use a spatula to gently turn. Continue cooking, turning occasionally, until crisped all over, 8 minutes more.

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

Rye bread is a flavorful, dense type of bread; delicious as toast, the best for a Reuben, possibly the bread you need for a roast beef sandwich. Its nutty, earthy, and slightly sour flavor stands ...