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 ...

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.

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

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 ...

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.

One 4 1/2-pound round rye bread boule. 4 ounces cream cheese, cut into cubes. 3/4 cup mayonnaise. 3/4 cup sour cream. 1/4 cup minced dill. 3 tablespoons minced parsley ...

Dissolve yeast in 2 cups warm water. Add the salt and gradually beat in 4 cups of the flour. The dough should be soft. Cover lightly and let rise in the mixing bowl in a warm place until doubled ...

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.