Explore by Tags

Entries tagged with 'rye bread'

Serious Rye Bread

Serious Eats dbcurrie 1 comment

I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that. More

Bread Machine Caraway Rye

Serious Eats dbcurrie 3 comments

Light and fluffy rye sandwich bread with a nice dark crust from the bread machine. More

The Bread Bible's Seeded Dill Rye

Serious Eats dbcurrie Post a comment

As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread. More

Hint of Rye Bread

Serious Eats dbcurrie Post a comment

[Photograph: Donna Currie] If you don't have a clay baker, you can bake this loaf in a cast iron dutch oven. It won't release steam, but it will retain the moisture from the bread as it bakes. One thing to... More

Sauerkraut Rye

Serious Eats dbcurrie 2 comments

[Photograph: Donna Currie] What Worked: An incredibly tasty bread. What Didn't: A long list of ingredients might make some people think twice about making this. Pumpernickel flour might not be available at the grocery store. Suggested Tweaks: I love caraway,... More

Rye Bread with Molasses and Caraway

Serious Eats dbcurrie 3 comments

[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the... More

Cocktail Rye Bread

Serious Eats dbcurrie Post a comment

[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... More

Bread Baking: Rye Chop Bread

Serious Eats dbcurrie 12 comments

It's embarrassing how many types of rye flour I usually have on hand. I love rye. Rye chops aren't a type of flour, though. Essentially they're roughly cut rye berries. They're chunky bits, sort of like the steel cut oats of the rye world. More

Bread Baking: Light Rye Buns

Serious Eats dbcurrie 10 comments

Rye buns must not be popular, given that I've never seen them sold anywhere. But why not? Besides using them for burgers, buns are great for sandwiches of all types. And a little bit of rye makes them a lot more interesting. More

Bread Baking: Malted Barley Dark Rye Sandwich Loaf

Serious Eats dbcurrie 11 comments

For this loaf, I used a pale chocolate malt. The grains smelled a bit like chocolate with a hint of coffee. One of my previous loaves used a darker roasted malt called Pearl Black that smelled very much like roasted coffee and had a much stronger flavor in the finished loaf. If you don't have dark malted barley, you could simply leave it out and use this recipe to make a standard rye. It will be a lot paler, and not as complex, but still a nice loaf of rye. More

Bread Baking: Caraway (Stone-Ground) Rye

Serious Eats dbcurrie 20 comments

There are a lot of different rye flours available, including light rye, medium rye, and pumpernickel flour. However, my local grocery chains tend to have one brand and one type, and that's stone-ground rye. It's a coarser, grittier rye than most of the others that I buy online, but it still makes a nice bread. If your local markets have other varieties of rye flour, use what's available or what you like best. More

More Posts