For centuries, rye bread was considered peasant food. More recently, if you found rye flour at all, it was in so-called health food aisles or markets, near the granola and wheat germ.

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.

Using different types of flour creates different bacterial communities % which contribute to sourdough’s unique flavors and aromas.

These rye molasses cookies check those boxes: chewy and rich with a crunchy exterior. Best of all, the rye flour adds a depth of flavor, balancing out the malty molasses.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye ...

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

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup. Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking ...

THE CONFIDENT COOK Recipe: These delicious little crackers are loaded with seeds and a tiny bit of rye flour By Sally Pasley Vargas Globe Correspondent, Updated May 28, 2024, 12:15 p.m.

Rye flour adds a subtle, sophisticated flavor to chocolate chip cookies.

This muffin pairs tart blueberries and nutty rye flour with only a hint of sweetness.