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Entries tagged with 'rye flour'

Rieska (Finnish Rye Bread)

Serious Eats Carrie Vasios Mullins 1 comment

Versions of this traditional rye bread abound in Finland, ranging from crisp and cracker-like to thick and hearty. This is in the latter camp: a slightly dense bread that's great for toasting and slathering with jam or honey. More

Rye Pancakes With Apple-Maple Compote

Serious Eats Carrie Vasios Mullins 3 comments

Rye flour give these pancakes a hearty texture and nutty flavor that's complimented by a sweet apple-maple compote. A comforting breakfast for a chilly day. More

Bread Baking: Light Rye Burger Buns

Serious Eats dbcurrie 12 comments

Years ago, we used to go to a restaurant that was famous for its burgers. The buns had just a touch of rye in them. Not a lot—most people couldn't even figure out what was different about them. Just that they were different. But of course, bread geek that I was, I knew the secret. More

Bread Baking: Crispy Rye Breadsticks

Serious Eats dbcurrie 8 comments

I adore breadsticks. They're nice at the dinner table with just a touch of butter, make a great little snack, and a lot easier to make than most people imagine. As a snack, breadsticks aren't the worst you could do. They're not as salt-laden as pretzels or chips, nor are they sugary like cookies. And if you're making them yourself, you can opt for more whole grains, or top them with your favorite seeds or nuts. For these, I used both caraway seeds and nigella seeds, both of which are optional More

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