Imagine if a scone and a rye bread had a baby. (You there?) Yup, that's what this bread is like.
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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.
There are days when I make myself tropical sweets and pretend I'm somewhere warm. And there are days when I give in and say, hey, it's still comfort food season, pass the pancakes. This was one of those days.
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.
Just because these rye muffins are a pretty healthy way to start your day doesn't mean they aren't delicious. They have a soft crumb and a warm, toasted oat flavor accented by molasses and raisins.
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.
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