Rye Flour

With sesame seeds, pecans, orange pieces, poppy seeds, and chocolate, these breakfast cookies really do have it all.

Freeze-dried raspberries boost the flavor of these raspberry cookies, which are made with a touch of toasty rye flour.

This tender, fragile shortbread is the result of a happy accident involving an extra egg yolk.

More like a brownie than a cookie, these fudgy, densely chocolaty Christmas cookies pack Dutch cocoa powder and chocolate chips into every bite. They keep their chew once they cool, but we prefer them while still warm and gooey.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Full of both dark chocolate chunks and bits of unsweetened chocolate, this cookie is rich and chewy—perfect for dunking into a glass of milk.

Rye flour adds an earthy-nutty dimension and absorbs more molasses than all-purpose flour. The result is a cookie with the smoky caramel finish of rye whiskey.

You’ll find these a fudgy, sweet and lightly fermented addition to your brownie repertoire.

These are similar to classic shortbread, but with the warm, slightly nutty flavor of einkorn and rye. These little-used flours also make a great choice for baking due to their naturally lower gluten profile, which is exactly what you want in a sandy-style cookie for a tender crumb. 

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

This cheesecake-like dessert is based on the first-ever recorded pie recipe, written down by ancient Romans.

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

For perfectly browned tops, cook one pan at a time on the topmost oven rack.

Yes, you could serve these crepes before they've been caramelized in sugar, but why deprive yourself?