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The 19th bread in the Bread Baker’s Apprentice Challenge is Marbled Rye Bread. I wasn’t really a big fan of rye bread until I started making it myself. I still prefer breads made with wheat, but I do enjoy a good rye loaf every now and then. Chris at eating is the hard part had mentioned on Twitter that the BBA Rye Loaves were different
Home > Rye Breads > Raisin-Pecan Rye Bread There’s something very right about the combination of rye flour, raisins, and pecans in this recipe for rye bread. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. This
Home > Rye Breads > Pumpernickel Bread Recipe Molasses and a tiny bit of cocoa powder gives this pumpernickel bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapés (chopped liver and onions or pickled
