Spiced with cinnamon, nutmeg, and exotic cardamom and sweetened with brown sugar and honey, this deep-dark banana bread is unlike any you’ve had in the past. Why? It’s made with rye flour, which lends its own subtle earthy flavor to the loaf.

Rye Banana Bread

unsalted butter

(142 grams) brown sugar

vanilla extract

cinnamon

nutmeg

cardamom optional

baking powder

baking soda

salt

(340 grams) mashed ripe banana (about 3 large bananas)

(85 grams) honey

eggs

(318 grams) medium rye flour

This bread, made without the help of commercial yeast, is a great accompaniment to borscht or any other hearty soup. It's made with whole grain rye flour, a.k.a. pumpernickel. Rye flour has less gluten-forming protein than wheat, and so creates a denser bread. For an even heartier loaf, substitute a cup of whole wheat flour for a cup of the all-purpose.
After you've put the dough together and shaped it, it'll need to rise for 2 or 3 hours. If you make one loaf, it'll need to bake for about 45 minutes. Two loaves will each take about 35 minutes. Take this timing into consideration before you start.

Sourdough Pumpernickel Bread

(294 grams) ripe (fed) sourdough starter

(213 grams) pumpernickel flour

(64 grams) chopped onion

(25 grams) vegetable oil

(85 grams) molasses

(482 grams) King Arthur Unbleached All-Purpose Flour

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

cognac

sweet vermouth

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

This is Bon Appétit's best patty melt recipe ever.

The BA Patty Melt

vegetable oil

onions,

beef

ketchup

garlic powder

black pepper

rye bread (preferably Levy’s)

cheddar,

Swiss cheese (such as Emmenthal), thinly sliced

mayonnaise

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Heat oil in a medium skillet over medium heat and cook onions, stirring often and adding water as needed to prevent burning, until deep golden brown and very soft, 20–25 minutes. Set aside.

Gently mix onion, beef, ketchup, garlic powder, salt, and pepper, in a medium bowl. Divide into 4 portions and press each between 2 pieces of parchment or waxed paper until about ¼” thick (you want them roughly the same dimensions as the bread you're using.)

Heat oil in a large skillet, preferably cast iron, over medium-high heat. Working in 2 batches, cook patties, pressing gently, until browned but still pink in the center, about 2 minutes per side. Transfer to a plate.

Wipe out skillet and reduce heat to medium. Top 4 slices of bread with cheddar, then beef patties, caramelized onions, and Swiss cheese. Close up sandwiches and spread each top with 1 tsp. mayonnaise. Place in pan, mayonnaise side down, and weight with a foil-covered heavy pan. Cook until bottom slice is golden brown, about 3 minutes. Remove weighted pan and spread the top of each sandwich with 1 tsp. mayonnaise. Flip and weight again. Cook until other side is golden brown and cheese is melted, about 3 minutes.

DO AHEAD: Patties can be formed 8 hours ahead. Cover and chill.

Molasses and a tiny bit of cocoa powder give this bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapes (chopped liver and onions or pickled herring come to mind). Spread with sweet butter, it's also a tasty accompaniment to cheese and fruit, and makes a superior sandwich. Just remember to slice it thinly; it's heavy, and a little goes a long way. Once you try this homemade pumpernickel, you'll never have to buy it at the supermarket again!

Classic Pumpernickel Bread

(340 grams) water

(71 grams) cornmeal

butter

sugar

caraway seeds

cocoa

yeast

(319 grams) King Arthur pumpernickel flour

(113 grams) King Arthur Premium 100% Whole Wheat Flour

(170 grams) cooked mashed potatoes

This loaf, like many European loaves, includes some whole grain flour for texture and flavor. But don't worry, King Arthur Unbleached Bread Flour ensures that those whole grains won't affect the bread's lovely high rise. For a lighter-colored loaf, cut the white whole wheat down to just a couple of tablespoons (or eliminate it entirely) while increasing the bread flour to 3 cups (360g).

Country Loaf

instant yeast

(57 grams) King Arthur White Whole Wheat Flour

(301 grams) King Arthur Unbleached Bread Flour

seeds (sesame flax caraway or poppy) or old-fashioned rolled oats

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.

Pecan Pumpkin Pie

rye flour or all-purpose flour

kosher salt

all-purpose flour,

(1½ sticks) chilled unsalted butter, cut into pieces

Libby’s 100% Pure Pumpkin

heavy cream

Tbsp. rye whiskey

ginger

cardamom

cloves

pecans

Tbsp. maple syrup

Whipped cream (for serving; optional)

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. Now spike the custard with rye whiskey, up the flavor of the crust with rye flour, and voilà: pecan-rye pumpkin pie. We use Libby’s canned pumpkin because it’s reliably consistent, with an ideal water content, and few variations in flavor (and no, we’re not paid to say that). The egg wash added during the blind bake serves as a moisture-fighting barrier—a seal-tight guarantee that the bottom crust won’t get soggy. The rye flour will make the crust look darker than your standard pie dough. If it starts getting too dark while baking with the custard filling, tent it with a ring of foil. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.

Whisk rye flour, sugar, salt, and 1½ cups all-purpose flour in a large bowl to combine. Add butter and toss to evenly coat. Working quickly and aggressively, use your fingers to rub butter into flour to create large shaggy pieces of dough (you want some pieces of butter that are flat and thin and some that are large and chunky). Drizzle 5 Tbsp. ice water over, running your fingers through flour mixture to evenly distribute. Knead dough in bowl until it starts to come together (it should look a little dry, but add more ice water by the teaspoonful if needed, just until dough comes together).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges and any loose bits. Dust surface and dough lightly with flour to keep dough from sticking. Using your hands, form dough into about a 7x5" rectangle. Using your rolling pin, gently tap and press dough to compact and tidy up edges. Roll out dough, dusting dough and surface as needed, until 3 times longer than when you started. Fold dough over onto itself in thirds like a letter to make a square. Wrap in plastic and chill until firm, at least 30 minutes.

Preheat oven to 400°. Roll out dough on a lightly floured surface to about a 12" round. Wrap dough around your rolling pin and unfurl into a standard 9"-diameter pie dish. Gently lift dough so it slumps down into edges of dish. Trim overhang and crimp as desired. Line crust with parchment paper or foil. Place dish on a rimmed baking sheet and fill with pie weights or dried beans. Bake until edges of crust start to brown, about 20 minutes. Remove parchment and weights. Decrease oven temperature to 350° and bake crust until edges are golden, 20–25 minutes. Remove dish from oven and brush 1 Tbsp. egg white over bottom of crust. Return to oven and bake until crust is golden brown, 5–10 minutes (the egg creates a water-resistant coating that helps prevent the custard from making the bottom soggy). Reserve remaining egg white for topping.

Do Ahead: Dough can be made 3 days ahead; keep chilled. Crust can be baked 3 days ahead; store tightly wrapped at room temperature.

While your crust is baking, combine eggs, egg yolk, pie filling, cream, granulated sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tbsp. brown sugar, 2 Tbsp. butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl and blend with an immersion blender until smooth; try not to aerate. (Alternatively, you can whisk mixture well and blend in 2 batches in a blender until smooth and homogenous.)

Pour into crust and bake pie (still at 350°) until filling is puffed and mostly set with just a slight wobble in the center when gently shaken, 40–45 minutes.

Just before the pie is done baking, toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8–10 minutes.

Whisk reserved egg white, remaining 2 Tbsp. brown sugar, and remaining ¾ tsp. salt in a small bowl until foamy, about 30 seconds. Add syrup and remaining 1 Tbsp. butter; whisk just to combine. Add pecans and toss to coat.

Carefully remove pie from oven and top with pecan mixture, allowing any excess egg white mixture to drip back into the bowl. Return pie to oven and bake until filling is completely set (a tester or paring knife inserted into the center should come out clean) and nuts are not tacky to the touch, 8–10 minutes. Transfer pie to a wire rack and let cool, at least 2 hours. Serve with whipped cream if desired.

Do Ahead: Pie can be baked 1 day ahead. Store uncovered in a cool oven or at room temperature.

Pecan-Rye Pumpkin Pie recipe | Epicurious.com

Roasted Fresh Ham with Citrus and Rye Recipe

Roasted Fresh Ham With Citrus And Rye

ham,

sage

orange zest

red pepper flakes

star anise

rye whiskey or bourbon

orange juice

chicken broth (optional)

What's better than a white Christmas? A white Christmas with crispy-sweet ham.

Roasted Fresh Ham with Citrus and Rye

Using a utility knife or a sharp knife, carefully score skin of ham at 3/4 inches-1 inch intervals in a crosshatch pattern, taking care to cut just through skin and fat, not into the meat.

Whisk sage, 1/4 cup salt, orange zest, and red pepper flakes in a small bowl. Rub salt mixture all over ham. Transfer ham and any excess salt mixture to a jumbo (2-gallon) resealable plastic bag. Place ham in bag on a large rimmed baking sheet and chill, turning ham every day to ensure even curing, for 4 days.

Remove ham from bag and pat dry with paper towels. Let ham stand at room temperature for 2 hours.

Arrange a rack in lower third of oven and preheat to 500°. Place ham, shank bone up, on a rack in a roasting pan.

Roast ham until skin turns deep golden brown and starts to puff, about 20 minutes. Reduce heat to 325°. Carefully add 1 cup water to pan (it may spatter) and roast, rotating pan once, for 1 hour.

Add 2 cups water to pan. Scatter star anise around ham; continue to roast, rotating pan every 45 minutes and adding more water if needed to maintain 1/4 inches liquid in bottom of pan, until skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of ham registers 140°, 1 1/2-2 hours more. If skin does not crisp within last 30 minutes of cooking, increase heat to 450° and roast about 5 minutes longer (watch closely).

Transfer ham to a carving board; let rest for at least 30 minutes or up to 1 1/2 hours (the ham's internal temperature will increase as it rests to about 150°). Pour juices from roasting pan through a fine-mesh sieve into a large measuring cup; set juices aside and discard solids in strainer.

Set roasting pan over two burners; add rye. Cook over high heat, scraping up any browned bits from bottom of pan, until rye is reduced by half, about 1 minute. Pour rye through same sieve into the measuring cup with ham juices. Chill in freezer for 15 minutes (this will make skimming the fat from the surface much easier).

Skim fat from surface of juices; discard. Transfer juices (you should have about 1 cup) to a medium saucepan. Add orange juice and broth or 1 cup water. Bring to a gentle boil over medium-high heat. Cook until reduced to 1 1/2 cups, about 20 minutes.

Remove pan from heat; stir in butter. Season sauce with salt, if needed. Carve ham. Pass sauce alongside.

The traditional boozy honey glaze for this holiday ham is punched up in this rendition with molasses and brassy red chiles.

Honey-And-Rye-Glazed Ham

rye whiskey or bourbon or other whiskey

honey

¼ cup mild-flavored (light) molasses

12–14-lb. cured smoked bone-in ham, skin removed if needed

The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles

Honey-and-Rye-Glazed Ham

Preheat oven to 350°. Whisk rye whiskey, honey, molasses, red pepper flakes, and black pepper in a medium bowl.

Set ham on a rack in a large roasting pan and pour in 2 cups water. Score fat in a crosshatch pattern, cutting about ½” deep. Brush ham with rye whiskey mixture and roast, basting every 20 minutes with pan juices and tenting with foil if browning too quickly, until an instant-read thermometer inserted into thickest part of ham registers 135°, 1½–2 hours.

Transfer ham to a cutting board and let rest 10 minutes before slicing. Serve with pan juices.

The New York Sour Recipe | Epicurious.Com

rye or bourbon whiskey

lemon juice

simple syrup

fruity red wine (such

Manhattan Recipe | Epicurious.Com

Angostura or orange bitters

Maraschino cherry

Old Fashioned Recipe | Epicurious.Com

Angostura Bitters,

orange

maraschino cherry

An easy and straightforward recipe for authentic sourdough Danish Rye Bread (Rugbrød).  Perfect for creating delicious Nordic open sandwiches known as smørrebrød!

Sourdough Danish Rye Bread (Rugbrød)

Special Equipment Needed:

Kitchen scale

Heavy duty stand mixer

13 x 4 inch pullman loaf pan with lid

For the Levain:

dark rye flour

bread flour

water

sourdough starter

For the Soaker:

rye chops

raw sunflower seeds

raw pumpkin seeds

flax seeds

Baking:

All of the Levain

All of the Soaker

molasses

The night before, make the Levain and the Soaker:  Combine the ingredients for the Levain in a medium bowl.  Stir with a spoon to combine (mixture will be thick and the texture of wet cement).  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.  Combine the ingredients for the Soaker in a small bowl.  Cover with plastic wrap and leave at room temperature overnight, approximately 12 hours.

The next morning, grease a 13 x 4 inch pullman loaf pan (with a lid) and dust it with rye flour.  Set aside.  

Combine the Levain and the Soaker (no need to drain) in the bowl of a heavy duty stand mixer.  Add remaining dough ingredients. Using the paddle attachment, mix on low speed for 3-4 minutes, scraping down the sides of the bowl occasionally.  Increase speed to medium and continue to mix and periodically scrape down the sides of the bowl for another 4 minutes.

Using a sturdy spoon or spatula, transfer the dough to the prepared loaf pan, distributing it evenly across the length of the pan and smoothing out the top with a rubber spatula (if you are having trouble smoothing out the top, dampen the spatula slightly with water).  Dust the surface of the loaf generously with rye flour. Put the cover on the loaf pan and let it rise until it comes to within a ½ inch of the top of the pan. This may take anywhere from 1 ½-4 hours depending on the temperature of your kitchen and the dough.

Meanwhile, preheat the oven to 500 degrees.  Place the covered loaf pan in the oven and bake for 15 minutes.  Reduce the temperature of the oven to 400 degrees. Bake, covered, for an additional 15 minutes.  Pull the loaf pan from the oven and remove the lid. Reduce the temperature of the oven to 325 degrees and continue to bake, uncovered, for an additional 45 minutes.  Remove loaf from the oven and tip out onto a wire cooling rack. Let cool completely before slicing. Rye breads improve after a bit of resting time. If you can wait until the following day to slice into it, wrap the completely cooled loaf loosely in foil and let it cure until the next day.  The bread will keep for about 4 or 5 days at room temperature wrapped loosely in plastic wrap and a layer of foil. For longer storage, wrap tightly and freeze.

OMG this recipe is the bomb. I was always so daunted by other recipes and the time they took to make. This was so easy and foolproof and I loved how you broke the recipe down. This literally was a 24 hour bake for me from time of soaking to out the oven. Am going to make my second loaf soon, Like you say it just gets better with age.

This is such a good recipe. My first attempt at rugbrøt and it was a huge success. Thanks! One question: I didn't have any rye berries so I just used whole spelt and whole barley grain in the soaker. Bread turned out just fine so I was wondering what benefit younger from cracking the berries?

I am obsessed with this bread! I baked it for my Danish father and he now demands a loaf a week. I've swapped out half the seeds for hemp hearts and wheat germ, just for more variety, and it was still outstanding. It'll be fun to play around with. Thank you for a great recipe!

I have been married to a Dane for 26 years and have just made my first Danish sourdough rye using this recipe. I followed the recipe exactly as written and my loaf turned out perfectly!! Thank you!!!!

This bread is amazing!!! I baked yesterday and somehow managed to wait almost 24 hours to eat it :) I made the following substitutions based on taste and materials on hand:
- 75 g. Bob’s Red Mill 10 grain hot cereal + 100 g water; no seeds in the soaker 
- added 9 g Cocoa and 10 g. Caraway seeds
- 130 g. Rye flour in step 2 (that was all I had) and the rest in bread flour

My loaf pan can only go up to 450 degrees, so I baked as follows:
20 minutes @ 450
15 minutes @ 400
Took the lid off
55 minutes @ 325

Bread was slightly under baked; I probably should have just left it in longer at 325. The crumb is nice and regular, and the cereal I believe adds the nicest texture. With the caraway and cocoa it’s almost like a pumpernickel. Absolutely delicious and easy, thank you!!

Hello again, Kristi, 
After baking your regular Danish Rye Loaf about 6 times over the last months, I decided to give this sour dough style a try. I dutifully got the starter going and went for seven days. I HAD to bake on the 8th day. I followed the recipe exactly. On baking day, yesterday, I got the bread into the pan about 1 in the afternoon. At 5pm, the rise was minimal. I even turned the oven to warm a bit with the bread inside several times. Didn’t seem to matter.  It was 5/8” from the rim, but I decided to bake it anyway. After the first 30 minutes when the lid comes off, the bread had reached the lid. I finished off the next 45 minutes, But, I decided to give it that five more minutes on a baking sheet out of the pan. It was pretty damp before that. Finally, just now, I tasted the bread. It had been out on the counter overnight. The top had a crack all along the top, which the regular rye recipe has never done. The inside was damp, but it cut nicely. The taste was definitely sour dough, which I love. So, I am calling it a success.  One question-since I am baking only one loaf at a time about once a week, is there a good reason to keep such a large batch of the souring dough? Can I cut it back? Seems like such a waste of flour. Thanks, again, for your wonderful recipes.

I didn’t know you had a recipe for sour dough crisp bread. Wahoo! I have been making the regular ones weekly. I end up shaking with neighbors, so they go quickly. I will get right on it today! 

Do you have a recipe for an overnight, no knead sour dough rye baked in a Dutch oven?  If so, I would love the link.

Thanks many times over,

Patricia

6 stars. When I started baking more seriously at the beginning of the pandemic, this recipe seemed too complicated for me.  Now, 6 months later, it turns out to be super easy to follow, you just need to start the night before.  I bought a 4" x 4" x 6.5" Pullman just for this bread, so I make a half recipe. It has come out perfect every time so far.  The 6th star comes because it made my European ex-pat neighbors cry, they hadn't had bread like this since last they went home.

https://www.youtube.com/watch?v=7VP2MCa1AW8

How to make authentic Sourdough Danish Rye Bread (Rugbrød) at home.

A classic cocktail from Prohibition, very citrus and flavorful.

The Scofflaw - A Rye Cocktail

oz fresh squeezed lemon juice

orange bitters

oz grenadine

dry vermouth

oz Rye

https://mediavine-res.cloudinary.com/video/upload/p0r9zokkn8v30uyr8grr.mp4

This orange juice and bourbon cocktail is a classic for a reason. Full of flavor, this one is a great sipper.

The Scofflaw Cocktail

This crisp-crusted whole wheat and rye loaf gets its heady perfume from caraway, anise, and cardamom.

Whole Wheat And Rye Sourdough Bread

active dry or instant yeast optional*

+ 2 tablespoons (198 grams) milk lukewarm

(227 grams) sourdough starter ripe (fed) or discard

(28 grams) dark brown sugar packed

whole anise seeds

(53 grams) rye flour white rye flour medium rye flour or pumpernickel flour

(57 grams) King Arthur Premium 100% Whole Wheat Flour

Whole Wheat and Rye Sourdough Bread

This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.

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