Before wheat eclipsed rye, settlers mixed it with corn to make their daily bread, called rye-and-Indian. The Dixie Cookbook, published in 1883, included a recipe for one such loaf. Made without ...

With its dense crumb and tangy aftertaste, rye bread is definitely the dark sheep (quite literally) of the bread family. However, if you're an appreciator of the fiber-rich loaf made with heritage ...

A baker herself, Lapidus has long been a fan of rye's flavor and heartiness -- she runs strong on a rye bread breakfast. Think open-faced sandwiches on dense dark squares, not caraway-flecked half ...