There are many ways to make rye bread, but very few versions contain 100 percent rye flour. Rye has so little of its unique type of gluten (6 to 8 percent) that it is hard to develop the structure and lift necessary for a decent crumb without the addition of a fair amount of high-gluten wheat flour. However, there are many people who love dense rye bread, and there are others who eat it because they can tolerate the gluten of this bread but not the gluten in wheat breads. A lot of drama goes on inside a sourdough rye bread. Rye flour is high in natural sugars and dextrins and contains pentosan, a gum protein that causes the dough to become gummy if it is mixed as long as wheat breads. Also, the wild-yeast starter creates an acidic environment that slows down the enzymatic release of sugar during the mixing cycle, but at the same time allows for the sugars to emerge from the grain during the fermentation cycle as the enzyme activity kicks in. If properly mixed and fermented, the result is a sweet, creamy, yet chewy texture quite unlike that of any other bread.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.