Hadley says that a good rule of thumb is to aim for a minimum of 2 grams of fiber per slice of bread. “With whole grain and sprouted bread, the fiber content will naturally be higher, providing better ...

3. Use the spatula or a plastic dough scraper to scrape down the sides of the bowl. Push the dough together to form a loose ...

The best part about marble rye bread isn't the nutty, softly sour taste or the way it completes a classic patty melt, it's ...

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 ...

“Bread bakers that looked like they were pirates ... In a separate bowl, autolyse the dark rye dough by combining all four flours, malt syrup, malt powder, and 300 grams of the hot water and ...

There is no need to stretch and fold the dough, because rye flour lacks gluten to ... “Formulas.” This dark, moist, treacly bread has a distinctively Russian character, and is best left ...

What does one do when you are out of bread and the roads are too hazardous to drive to the grocery store? You make bread, of ...

Look for a grey colour and close texture to the crumb; usually the darker the grey the more rye flour the bread contains. The colour is difficult to reproduce with additives, so dough with a low ...