For the 10-grain product, we decided on a nationally available hot cereal from Bob’s Red Mill, rather than the harder-to-find 10-grain flours stocked by natural food co-ops. Either will work, but you ...

Enjoying Bread with Tea: A Perfect Breakfast There's something uniquely delightful about pairing bread with tea for breakfast ...

We’re showcasing a free-form loaf that’s rich in whole wheat, shaped as an elongated oval, and topped with a delicious and nutritious seed mixture. It bakes easily and makes terrific sandwiches. Our ...

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 ...

For many Americans, soft slices of white rye toast are vehicles for corned beef and pastrami, Swiss cheese and sauerkraut, and bacon, lettuce and tomato. But in the Scandinavian diet, rye takes on a ...

Rita Faragasso, a homemaker, lives in Miller Place with her husband of 58 years, Alfred. How did you learn to cook? As a young girl, I was at my mom’s elbow whenever she was in the kitchen. I loved ...

When baking season brings thoughts of savory loaves of bread hot from the oven, we often overlook egg breads. But these rich, moist — and yes, eggy — loaves deserve serious consideration. They are ...

Note: Adapted from “Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor” by Peter Reinhart. Specialty flours are available at select well-stocked markets, health food, cooking ...