Deeply browned, verging on burnt crust. Moist, chewy, almost-sticky crumb. The unmistakable nutty-nostalgic aroma of whole grain rye. It was a loaf to remember, that rare assemblage of flour and water ...

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...

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 ...

This outdoor recipe features traditional Polish żurek served in bread, slow cooked in nature for a rich, sour, and deeply comforting meal.