Bread > Rye bread

Russian Black Bread

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Russian Black Bread
https://www.kingarthurflour.com/recipes/russian-black-bread-recipe

Fennel seeds give this tender Slavic bread a distinctive licorice flavor, and vinegar gives it slight tang.

Caraway Rye Bread

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Caraway Rye Bread
https://www.kingarthurflour.com/recipes/caraway-rye-bread-recipe

1 cup white rye, medium rye, or pumpernickel flour

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Chewy Semolina Rye Bread
https://www.kingarthurflour.com/recipes/chewy-semolina-rye-bread-recipe

the texture is soft (but chewy)

1 cup pumpernickel flour or Perfect Rye Flour Blend
1 cup semolina

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Deli Rye Rolls
https://www.kingarthurflour.com/recipes/deli-rye-rolls-recipe

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5 tips for making rye bread
https://blog.kingarthurflour.com/2015/08/13/5-tips-making-rye-bread

caraway, fennel, and/or anise seeds complement rye’s inherently mild taste.

Slashing bread keeps it from tearing (often along the side) as it bakes by giving the rising dough a path for expansion. And while rye doesn’t usually have the oven spring (i.e., the degree to which it rises in the oven) that white bread does, the slashes do ensure an even upward rise.

Bake the bread for 25 to 30 minutes, tenting it with aluminum foil after 20 minutes to prevent over-browning.

When the loaf is fully baked, a digital thermometer inserted into its center should register 190°F.