Uses: Toasted, use as a savory crouton; as a robust element to stuffing, or swirled into a pot of hot soup. Flavor: Earthy and, depending on the variety (pumpernickel rye, Jewish seeded rye), it can ...

Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the ...

This week, Tiina D’Souza of EstoEtno Fine Bakery shared her recipe for a warm open-faced Estonian dark rye bread (black bread ...

Serve this dark and powerful Danish rye bread with a smooth egg salad. Because the bread is made primarily with rye flour, it needs extended and repeated risings to develop its texture and flavor.

In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

Discussions about Jewish food traditions often focus on holiday meals and special occasions. This week, though, four cooks and scholars of Eastern European Jewish cuisine imagined what their ancestors ...

As a born and bred Jewish New Yorker, I recently satisfied my craving for rye bread by exploring six East Bay bakeries. But with Passover over, I decided to cross the bridge to see what kind of rye ...

With interest in black food – typically darkened using charcoal – reaching its peak, Mintel suggests turning to ingredients like black rye could deliver a boost in consumer interest. Black foods made ...