We all became obsessed with sourdough bread last spring, and it’s no wonder. What better way to channel anxiety than by pummeling bread dough and then slathering the delicious, fresh-baked results ...

To make this dough with pre-made dough add one bag of Rhodes Bake and Serve Dough (dinner rolls, thawed) to your mixer, along with 2 cups of rye flour, 1 cup water, 1/4 cup caraway seeds, 1/4 cup dill ...

This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...

Less dense than an all-rye bread, this slightly sweet loaf incorporating all-purpose flour is aromatic thanks to the addition of coriander seeds. It compliments any smorrebrod combination and keeps ...

We eat with our eyes. We're not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food's appearance and how much we enjoy it.

1. In a large bowl, pour the boiling water over the mixed seeds. Set aside for 15 minutes to soften the seeds. 2. To the bowl, add the molasses, salt, buttermilk, beer and yeast. Stir to combine. Stir ...

Dense, dark, and full of flavor, traditional Danish rye bread—known as rugbrød—is a staple of Nordic cuisine and the foundation of Denmark’s famous open-faced sandwiches, smørrebrød. This bread is ...

We eat with our eyes. We’re not sure who first made this brilliant observation, but they were spot-on, describing how our brains make a connection between a food’s appearance and how much we enjoy it.