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 ...

The flour aisle of your local grocery store can be overwhelming. An expert explains the differences between rye flours and why they matter for baking bread.

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.

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 ...

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.