It’s something special about eating a meal with your family that is not just food, but a piece of cultural heritage. Last ...

Look for a grey colour and close texture to the crumb; usually the darker the grey the more rye flour the bread contains. The colour is difficult to reproduce with additives, so dough with a low ...

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 ...

There is no need to stretch and fold the dough, because rye flour lacks gluten to develop, and the technique relies on gelatinization. The shaping involves literally just squashing the dough ...

Norwegians love their bread and loaves made with rye flour are particularly popular. This wonderful bread tastes a bit like sourdough – only better. We like it made with a mixture of white flour ...

The meal: Pastrami on rye at Judah’s Delicatessen. What was so good about it: “Half a pound of house-smoked pastrami cured to perfection with a subtle, peppery bark, piled high on fresh rye ...

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it. In this pizza, which is ...