This week, Tiina D’Souza of EstoEtno Fine Bakery shared her recipe for a warm open-faced Estonian dark rye bread (black bread) sandwich topped with farmer’s cheese and herbs. “No real ...

Also known as pumpernickel, this bread tastes best with cheese, salami and other cold cuts Ingredients 900 gms rye flour 100 gms T55 flour 300 gms brown starter 10 gms bread spice 20 gms salt 650 ...

Pumpernickel and rye bread share some similarities, but there are also a few key differences. Here's what you need to know ...

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 ...

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 ...

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 Sourdough School” is an informative compilation of the author’s teachings from her renowned Sourdough School. Inside readers will discover the secrets of the uniquely healthy bread and ...

1/2 oz softened butter 1 oz brown sugar Ground cinnamon, nutmeg, all spice, clove, ginger 3 oz hot water 1 oz rye whisky Mix soft butter, brown sugar and a dash of each of the spices together ...