Bread Machine Rye Bread

[Photograph: Donna Currie] When it comes to bread, whole grains are usually what people are looking for. This bread is 2/3 whole grains, with 1/3 white wheat and 1/3 rye. The final third is bread flour, because I think it...

Rye Bread with Molasses and Caraway

[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...

Malted Barley Dark Rye Sandwich Loaf Recipe | Bread Baking

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.

Hint of Rye Bread

[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...

Cocktail Rye Bread

[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...

Caraway Raisin Shortbread

These shortbread are like Irish soda bread in cookie form.

Rye Chop Bread Recipe | Bread Baking

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.

Rye Raisin Muffins

With a little tinkering, these muffins can go from a healthy, lightly sweet way to start your morning to a savory accompaniment for dinner.

Multigrain Sandwich Bread

Use the powerful motor of a good food processor to make a chewy multigrain bread.

Long Loaves Recipe | Bread Baking

I'm not going to call these French bread or baguettes, because they are neither. What they are, though, is good. My secret weapon, semolina flour, adds a richness to the bread that I love. These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose.