Rustic Apple-Rye Bread
This bread is Monika Walecka's ode to one of her favorite grains, rye, and has become her signature loaf at Cała W Mące in Warsaw. "Everything you sense while eating pure rye bread—lactic notes, sweetness, gentle spiciness, and rich fruity aroma—is here," she says. Cracked rye berries soaked in buttermilk, raisins, a dash of cinnamon, and cubes of heirloom apples that release their juices into the crumb while baking all make this loaf extra special. To be successful with this bread, you need to have a healthy sourdough starter, Walecka advises. Make sure you're using quality products—splurge on good organic buttermilk and raisins, cinnamon (preferably Sri Lankan), and some fine heirloom apples: "Go for russets, but you might have something else around." If you have trouble finding cracked rye berries, you can crack rye berries at home using a food processor (or a kitchen flour mill). Achieving the distinctive, festive ring shape (a rustic couronne) is easy; just be sure to have two sets of 4-inch and 9-inch nesting bowls on hand.
Easy Seeded Rye Bread
This dense, extra-seedy rye bread from Danish chef Claus Meyer is incredibly moist. It sits beautifully at room temperature for a few days and is the perfect thick, crusty piece of bread to use for your avocado toast.Slideshow:
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Scandinavian Rye Bread
Master baker Lionel Vatinet makes this dense, super-flavorful bread with locally milled rye flour.Slideshow:
How to Make Scandinavian Rye Bread
Rye Berry Bread
Thinly sliced, toasted or not, this dense, hearty whole-grain bread is wonderful topped with smoked salmon, sour cream and chopped onions, or with bitter orange marmalade. Allow time for the sponge to sit overnight.伟大的三明治
Raisin Rye Bread
Good NewsLionel Vatinet developed this hearty bread—a good source of fiber—to satisfy his Eastern European customers.More Breads and Biscuits
Layman's Rye Bread
Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flavor and aroma. For home cooks, he suggests using cornichon or pickle juice instead. The idea was inspired by a recipe for Cucumber Pickle Juice Rye Loaf from Dan Lepard, author ofThe Handmade Loaf.
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Breads of the World