In the world of bread baking and alternative flours, rye is a bit of an anomaly. The vast majority of flour types used for bread come from wheat, whether it's whole wheat, bread flour, or just ...

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 with ...

Iceland is famed for its remarkable geology. The searing heat radiating through the country's stunning terrain drives volcanoes, hot springs and something you might not expect—bread ovens. Sigurður ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

In Brookline, N.H., David Schur and his daughter Jenny Lewis are keeping their family’s Swedish baking traditions alive ...

It’s almost fall, which means that my food cravings start to shift just a little bit. Roasted vegetables begin to supersede the delicate raw and thinly-shaved selections (like Chef Abra Berens’ ...

Think about rye and the things that probably come to mind are dense loaves of Old World bread, dark as earth and shot with caraway, maybe a nursery rhyme (blackbirds, pie) or more likely a tumbler of ...

Peter Schumann at the entrance to the Bread and Puppet museum Credit: Sally Pollak The visitors have thinned out at the Bread and Puppet museum-in-a-barn in Glover, and the grass amphitheater is empty ...

A few years ago, a woman took the sample of Swedish rye bread Sherri Erickson offered her and popped it in her mouth. She closed her eyes and then, amazingly, burst into tears. Although she wasn’t ...

After baking my own sourdough loaves for more than a year, I now follow several sourdough-bread bakers from around the world on Instagram, repeatedly “liking” their caramel-colored finished loaves and ...