1{ cups rye flour. 1 tablespoon butter. 2{ tablespoons molasses. 1 cup warm water. 3 tablespoons gluten (optional) Proceed using the instructions included with your machine.

Method. Preheat your oven to 190°C (375°F) or gas mark 5. Lightly grease two large baking trays with some oil. In a spacious mixing bowl, combine the yoghurt with the flours, bicarbonate of soda ...

Top with the buttery bread cubes and a poached egg. Sprinkle over the lemon zest, sea salt and dill. Recipes from ‘Wild Honey and Rye – Modern Polish Recipes’ by Ren Behan (Pavilion, £20) ...

The grainy, earthy flavor of rye bread is well-suited for the addition of various nuts, seeds, berries, and bits of dark chocolate. For a sweeter variation, Nathan Myhrvold suggests using ...

Ingredients. 2 cups whole-wheat flour; 2 cups whole-rye flour; 2 cups whole-barley flour; 1-1/8 tsp dried yeast; 2 tsp salt; 2-3/4 cups water; Baking stone or cookie sheet ...

1. In a large bowl with a wooden spoon or sturdy rubber spatula, blend the rye flour, whole-wheat flour, bread flour, yeast, and salt together until thoroughly combined.

When I was growing up, my mom had a parade of cookies steadily marching out of the oven over the holidays. My favorites were her gooey-sweet chocolate crinkle cookies.