Step into the wonderful world of homemade bread with these fluffy Pumpernickel Rolls! Their deep, earthy flavor and tender crumb make them the perfect companion to a hearty beef pot roast, a ...

As many sandwich connoisseurs know, meat alone doesn't make a truly perfect roast beef sandwich - for that, you'll also need ...

When baking rye bread, it's important to start with the right rye flour for your foundation. A bread expert gave us guidance for lighter and darker ryes.

Spelt, rye, and other alternatives to white flour are (almost) as common in bakeries these days as chocolate chips and frosting. At Tandem Bakery in Portland, Maine, pastry genius Briana Holt ...

148 grams (1 cup) whole-grain dark rye flour (or whole-grain wheat flour) 1 teaspoon baking powder. ½ teaspoon fine sea salt. 156 grams (¾ cup) granulated sugar. 2 large eggs, room temperature.

There are three basic types of rye bread: Light, dark and pumpernickel. Cooks Illustrated explains it this way: “Light rye flour is produced by removing the coarse outer layer of the rye berry ...

1 cup whole-grain or dark rye flour. 3 cups all-purpose flour. 1 tablespoon kosher salt. 2 tablespoons unsalted butter, melted, plus more for serving. 1/2 cup baking soda. Coarse sea salt, for ...