Today, Julia shares how to make some of her favorite snowy day comfort foods: homemade (no-knead) rye bread, warm and hearty ...

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.

The rise of “no-knead” bread baking, spearheaded by Jim Lahey of New York City’s Sullivan Street Bakery and New York Times food writer Mark Bittman, has made it possible for just about anyone to make ...

Did you know that the average American consumes about 53 pounds of bread annually Yet, few take the time to craft this staple ...

Usually each week I try and have a photo of one of the recipes I’m sharing. Well, for this week, we’re going back to the source for the rye bread recipe. Farmer Bruner came by yesterday and baled the ...

Starting the night before baking, in a bowl mix the wheat, rye, and barley flour along with the yeast, salt, and enough water to form a supple yet firm dough. After mixing, work over the dough with ...

This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, ...