Serious Eats: Recipes

Cocktail Rye Bread

[Photograph: Donna Currie]

I used pumpernickel flour for this recipe, but I know that most stores don't stock a lot of different rye flours, so use whatever rye flour you have on hand, or whatever you can find.

I'm usually a big fan of giving precise measurement for baking recipes, but in this case, you might need to adjust a bit, depending on the rye flour you use. It's more important to have the right texture than to adhere to precise measurements.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

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