Myhrvold encourages you to experiment with rye baking by adding wheat flour to rye flour. While this may sound like you're diluting the rye flavor and texture, it's actually the opposite. "By ...

When 3-5 hours later, the leaven is added, there is more sugar available. This increases the contrast of sweet and sour flavor, and is very typical of Russian-style rye breads. Advice: ...

In a large mixer bowl, combine 3 cups of the all-purpose flour, 1 cup of the rye flour, all of the bran cereal, yeast, coffee crystals, caraway seed, sugar, fennel seed and salt. Set aside.

This rye bread is made with a bit of rye flour, a bit of malt syrup (or honey or even table sugar), yeast, flour, salt and water. It is surprisingly easy to make at home.

The rye bread continued to prove elusive. Haimo got close, baking a Russian rye so dark and intense that her family refused to eat it. But the neighbors liked it, so she gave it to them.

William Beausoleil had 300 pies ordered this week. Bob Adams had to make more than 500 loaves of his Russian Rye bread. For owners of local bakeries, Thanksgiving means filling hundreds of customer ...

Some politicians are calling for the cheapest bread to stay around 30 cents a loaf. But that's met with unanimous opposition from bread producers, who say they're barely scraping by as it is.