Nathan Myhrvold, founder of Modernist Cuisine and co-author of "Modernist Bread at Home," explained why rye flour is best for speeding up your sourdough-making process. "Rye flours have many ...

In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for ...

But these days if you’re a pastry chef, or like to bake like one, rye is exciting stuff — a heritage flour that’s finally getting its due. Maybe this is because of our current fascination ...

Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar. Heat a griddle or a large skillet over medium ...

Two heaping tablespoons would result in fewer, larger cookies. In a 12-inch skillet over medium-high heat, toast the rye flour until fragrant and a shade or two darker, about 5 minutes ...

Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin ...

The team used five flours that contain gluten: unbleached all-purpose flour, red turkey wheat, emmer, rye, and einkorn. They also used five gluten-free flours: teff, millet, sorghum, buckwheat ...

In this cookie, rye flour pulls double duty, pairing with molasses and ginger in both the deep, toasty batter and the crunchy streusel topping. It adds an earthy-nutty dimension (and absorbs more ...

As I grew into motherhood myself, I wanted to make something for my daughter that had the same charm, but with freshly milled whole-grain flour. These rye molasses cookies check those boxes ...

This muffin pairs tart blueberries and nutty rye flour with only a hint of sweetness. See notes for ingredient options, as this recipe can be modified to suit your needs and pantry. Need a break?

2. In a medium bowl, combine the sunflower seeds, sesame seeds, pumpkin seeds, flax seeds, chia seeds, and rye flour. Stir until combined. Stir in the boiling water, olive oil, and fine sea salt.

Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour ...