Nathan Myhrvold is the creator of the Modernist Baker and the lead author on a cookbook series of the same name. He tells us ...

4½ cups (477g) medium rye flour. 2 teaspoons salt. 1 tablespoon baking powder. ¾ teaspoon baking soda. 2 cups (454g) buttermilk. ½ cup (168g) honey. ½ cup (170g) molasses ...

One warning: This recipe calls for 2 cups rye flour and 3 1/2 cups all-purpose flour in the ingredient list. But the recipe text itself calls for you to mix in “bread flour” after the rye flour.

Below, Cara Nicoletti of Yummy Books> (and author of the new literature-inspired book of stories and recipes, Voracious whips up a loaf of black rye bread inspired by Victor Hugo’s 1862 novel ...

Autumn Maple Rye Bread recipe. Makes 2 loaves. Starter. 250 grams (1-3/4 cups + 1 tablespoon) white flour. 0.2 gram (pinch) instant yeast. 250 grams (1 cup + 2 tablespoons) water at about 60degF ...

Rye flour gives the bread a slight acidity, and a proportion of the flour is often fermented separately until it develops a sour aroma and flavour. It is then mixed in with the dough, in order to ...

Danish rye bread Total time: 2 hours, plus overnight rising and cooling times Servings: 2 loaves (about 3 dozen slices) Our recipes, your kitchen: If you try this or any other recipe from the L.A.

Slice the removed bread into 1/2-inch wedges for serving. In a medium microwave-safe bowl, warm the cream cheese at high power for 30 seconds until softened but not melted.

When hot, add bread mixture. Cook until crisped on underside, 3 minutes, then use a spatula to gently turn. Continue cooking, turning occasionally, until crisped all over, 8 minutes more.