rye flour

Calling for rye flour instead of all-purpose, these chocolate chip cookies are not your ordinary batch. The rye flour lends a nutty complexity to balance the chocolate. And while any chocolate will work in this recipe, dark chocolate is a great match for the rye. A combination of light and dark brown sugar also adds richness and chew beneath the slightly crisp exterior.

Rye Chocolate Chip Cookies

unsalted butter (1 stick), at room temperature

dark brown sugar

light brown sugar

granulated sugar

vanilla extract

dark rye flour

baking powder

salt

chocolate

Flaky sea salt,

Heat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside.

In a large bowl, mix together the butter and sugars. Stir in the egg and vanilla extract until smooth. Add the flour, baking powder and salt, and mix until thoroughly combined. Lastly, mix in the chocolate.

Portion the cookie dough into balls slightly larger than 3 tablespoons (each about 2 ½ ounces/70 grams). Roll each with your hand and place the dough onto the prepared baking sheets, spacing the balls at least 2 inches apart. Press gently into a puck about 1-inch thick.

Sprinkle the cookies with some sea salt and, working with one batch at a time, bake until the cookies have spread and are browned on the bottom, 10 to 12 minutes. Repeat with remaining batch. Let cool for a couple of minutes on the baking sheet before transferring cookies to a wire rack to cool completely. 

Rye flour adds an earthy flavor and soft, cakey texture to this otherwise classic tarte Tatin, which is topped with glossy, nearly candied apples cloaked in caramel. A tangy yogurt sorbet offsets the sweetness, but crème fraîche, a dollop of sour cream or a spoonful of plain Greek yogurt would also work nicely as an accompaniment. This recipe is adapted from the chef Moko Hirayama, who serves it at Mokonuts, the Paris restaurant and cafe she owns with her husband, the chef Omar Koreitem.

Rye Tarte Tatin

flavorful honey,

kosher salt

945 milliliters Greek yogurt

lemon juice (from 1 lemon), to taste

all-purpose flour

fine sea salt

butter

cider vinegar

60 milliliters cold water

unsalted butter (1 stick), softened

cooking apples,

Make the sorbet, if desired: In a small pot, combine sugar, honey, salt and 1/2 cup/120 milliliters water. Bring to a boil, then reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.

In a large bowl, whisk the yogurt until it loosens, then whisk in honey syrup and lemon juice to taste. Chill mixture until very cold, at least 2 hours. Freeze the sorbet in an ice-cream machine according to manufacturer’s instructions. Transfer to a container and store in freezer. Sorbet can be made up to 1 week in advance.

Make the crust: In the bowl of a food processor, pulse together rye flour, all-purpose flour and salt. Briefly pulse in butter, then drizzle in cider vinegar and cold water. Pulse until dough starts to come together, drizzling in more water if it looks too dry (you may need to add several more tablespoons). Remove dough from food processor, pat into a disc, and wrap in plastic wrap. Chill for at least 1 hour and up to 5 days. (You can also make the dough by hand, cutting the butter into the flour mixture using two knives or a pastry cutter and drizzling in the cider vinegar and water.)

Heat oven to 400 degrees, and place a rimmed baking sheet on a rack in the middle of the oven.

Prepare the apple filling: Brush bottom and sides of a deep 10-inch sauté pan with softened butter, then sprinkle evenly with sugar.

Peel apples. Cut down one side of the apples as close to the core as possible. Rotate and cut the opposite side, so you end up with two large rounded pieces (the apple "cheeks"). Cut off the remaining smaller pieces on the sides, keeping them separate. Arrange as many of the apples cheeks, round side down, as you can fit in one layer in the prepared sauté pan, snuggling them together. Top with all of the remaining apple pieces, big and small. You will have two layers of apples.

On a lightly floured work surface, roll dough out to a 12-inch circle. Trim into an 11-inch circle and prick all over with tines of a fork. Place on top of apples and tuck excess into the sides.

Place skillet on a burner over high heat and cook until bubbling juices turn deep amber and smell like caramel and brown butter, 13 to 20 minutes. (Lower heat to medium-high if it starts to bubble too vigorously.) The juicier the apples, the longer this will take. The pastry will start to melt over the apples and that is O.K.

Transfer skillet to the rimmed baking sheet in oven and bake until crust is golden brown, 35 to 45 minutes. Transfer to a rack and let cool for 5 minutes.

If you made the sorbet, take it out of the freezer about 20 minutes before serving (otherwise it may be too hard to scoop).

To serve, run a butter knife along the inside edge of the skillet to dislodge any stuck pastry. Put a large serving platter over the skillet and, quickly and carefully using oven mitts, flip the tart onto the serving platter. Cool for at least 15 minutes, then slice and serve, with the sorbet if you like.

A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.

Rustic Rye Sourdough Bread

active sourdough starter

slightly warmer than room temperature water

honey

fine rye flour

bread flour

whole wheat flour

Before beginning, it will be helpful to watch...

Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together - you just have to trust!

Add starter, water, and honey to a bowl....

Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.

Autolyse: let dough sit for one hour, covered...

Autolyse: let dough sit for one hour, covered and undisturbed.

Bulk ferment: Now you will knead the salt...

Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.

After those 30 minutes pass, perform a set...

After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.

Now you will let sit, undisturbed and covered...

Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.

At this point, lightly dust your work surface...

At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.

Then shape your dough, using this method as...

Then shape your dough, using this method as a guide.

Place dough into your flour dusted banneton, (or...

Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.

Time to bake. Preheat your oven to 500...

Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.

Then put dough into the dutch oven on...

Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.

Turn heat down to 430 degrees F, and...

Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.

Wait AT LEAST one hour to cool otherwise,...

Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

Mustikkapiirakka (Finnish Blueberry Pie).  This month we're traveling to Finland on the "Eat The World" train. Mustikkapiirakka is an iconic dessert that can be found in almost every cafe or restaurant in Finland. Not a pie in the sense we know it, Mustikkapiirakka is a cross between a pie, a tart, and a cheesecake. With a crumbly base I made with a combination of rye flour and all-purpose flour, and a luscious sour cream and blueberry filling, this Blueberry Pie is a wonderful Summer dessert.

Mustikkapiirakka (Finnish Blueberry Pie)

g unsalted butter,

g cane sugar

100 g rye flour

g all purpose flour

tsp baking powder

cardamom

blueberries

sour cream

tsp cardamom

vanilla

Tbsp cane sugar

Cream together the butter and sugar until fluffy and light.

Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.

Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.

Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.

For the crust

While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.

Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.

Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.

Remove from the oven and cool at room temperature for at least 40 mins.

Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

For the Filling

I love the almost lemony tang of cardamom, it sounds perfect to pair with blueberries.

Hi there.  As someone with a Finnish mother I can confirm that this tasted really authentic.  The instructions were easy to follow and my mustikkapiirakka looked and tasted great.  The hint of cardamom, which is missing from a lot of recipes for this online, gives it a subtle, delicious warmth. Thanks you for sharing this.

I'm Celiac so I used 200g of gluten free all-purpose flour(rice flour, potato starch, tapioca starch, cornstarch, xanthan gum mix) and didn't include the rye flour, but even with that change it came out great. The crust is like a flakey sugar cookie(but it doesn't hold as well as I think gluten-flours would, so it crumbles at the top a bit), and the filling is basically a sweet custard with tart(in my case, extra tart) berries. But the cardamom and blueberries go great together. I was going to add almond flour for some almond flavor and a different texture, but I'm glad I didn't. I enjoy this sugar cookie taste.

I am a blueberry lover to the core. I will admit I have NEVER tried this kind of blueberry pie. Sounds like I need to have some fun in the kitchen and give this recipe a try. Looks amazing.

This Mustikkapiirakka (Finnish Blueberry Pie)is mouth watering! I can't believe I am starting to crave right now. No matter it's a pie, a tart, or a cheesecake, I still want to try this!

I love learning new recipes, especially recipes from around the world.  Your Finnish pie looks absolutely scrumptious!  I love how easy it looks and want to make it asap!  And as a bonus, I want to say, mustikkapiirakka 5 times fast.  What a mouthful!  :)

I am drooling over this pie. I wish I could dig into it right away. I ma bookmarking this recipe so I can try it once I do my grocery this week.

I've never had Mustikkapiirakka but it sounds like the perfect combination of my two favorite things.  Excited to try something new.

My goodness your blueberry pie looks amazing!   I   am saving your recipe to try.

Scandinavian baking is one of my favorites! I never made this tart, so it's going to my bake-now list now. I love that it uses some rye flour!  The trip you're about to make sounds amazing.

Ah that custard-like filling is calling to me! Your blueberry pie looks absolutely beautiful!  I wish I had a slice right now &lt;3

My goodness, that blueberry pie looks sensational. Flavors of vanilla cardamom makes is absolutely delicious.

Oh wow!!! I never heard of this pie before! It looks great and the thought of cardamon on a custard-y filling filled with fruit is simply divine!!

I combined this recipe with the one I have in a Moosewood cookbook.  The moosewood version uses yogurt, so I used that instead of sour cream. I also used vegan butter, egg replacemer, more cardamom, some lemon zest, and frozen blueberries. Everything turned out wonderful.  
Using the tart pan with a removable bottom made sense. I could pop out the bottom and get it cooling faster!  Thank you!

I love sour cream based pies, i ve never thought to try it with blueberries though and i m regretting that!

Hello! I would love to bake this because it looks insanely good. I don't think I will be able to find Rye flour where I live, do you think I can substitute it with whole wheat flour? Or something else?  Would greatly appreciate your help!

PS: Big fan of your page!! Amazing articles and love your passion for food, travelling and different cultures.

Love this recipe, and even though I have to convert the dough to gluten free (I have celiac and allergies).  I'm my second one right now, with a different blend of GF dough, this one turned a bit thicker than the last...  But the scent is so much like the real mustikka cheese cake that my mum makes (I was born in Finland).  So glad I found your site!

Turned out great! My 100% Finn Mother loved it! Me too.  Didn’t have rye flour. Loved how the crust raised a little. Used a ceramic pie pan.

Hello.  I too was intrigued by this wonderful-sounding dessert from a country many of us know little about.  I had to borrow a scale from a neighbor to weigh the ingredients.  My crust did not turn out at all!  Seemed like it had way too many dry ingredients for the amount of liquid.  I looked at another online recipe and adapted based on how that one instructed to prepare the crust.  Once the pie was done, I doled it out to friends and neighbors--8 people.  All thumbs up and smiles!  One of those friends has asked for a whole pie, but lives alone and can't eat it all too quickly.  Do you recommend freezing once baked, or is this really prime when fresh from the oven??

The traditional shape of these holey crispbreads comes from the time  when they were stored on a pole over the fire to stay crisp, but an airtight container works, too.

Rye crispbread

300 grams/10½oz wholemeal rye flour, plus extra for dusting

½ tsp baking powder

anise seeds or fennel seeds

tsp honey

grams/1 ounces butter, softened

seeds,

Crispbreads are simple to make and a lovely thing to serve up when you have friends over. Top with cheese or pâté.

This gorgeous tart is adapted from "Sweeter Off the Vine," by Yossy Arefi, a cookbook of fruit desserts for every season. It's an ideal vehicle for the ripest strawberries at the height of the season, a dessert that makes more of a splash than just serving berries and cream but still has that simple charm. The only tricky part is the crust, which could crack as you transfer it to a serving board. But if that happens, don't despair. It's meant to be effortlessly loose and casual, and you can cover the damage with swirls of mascarpone and a blanket of berries.

Simplest Strawberry Tart

apple cider vinegar

127 grams very cold unsalted butter, cut into 1/2-inch cubes

egg, lightly beaten, for egg wash

mascarpone,

sugar

small, sweet strawberries

strawberry jam

Prepare the crust: Whisk the flours and salt together in a large bowl. Combine apple cider vinegar with 5 tablespoons ice water.

Working quickly, add butter to the flour mixture and toss to coat. Use your fingers or the palms of your hands to press each cube of butter into the flour, ensuring that each butter piece gets coated, until the mixture resembles coarse meal with some pea-size lumps. If at any time the butter seems warm or soft, briefly refrigerate the bowl. Alternatively, you can pulse the butter and flour together in a food processor.

Sprinkle 3 tablespoons of the cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If using a food processor, pulse a few more times, or until the dough begins to come together. If the dough seems dry, add more of the cold vinegar-water mixture, a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Form the dough into a disk and wrap in plastic wrap. Chill for at least 2 hours, but preferably overnight. (Dough keeps for up to 3 months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in refrigerator before using.)

Position a rack in the center of the oven and heat to 400 degrees.

On a lightly floured piece of parchment paper, roll out the pie crust into an oval about 15 x 6 inches and just under 1/4-inch thick. Use a paring knife or pastry cutter to trim any rough edges and move the parchment paper and crust to a baking sheet, preferably rimless. Dock the crust with a fork to prevent it from puffing up too much in the oven. Brush the surface of the crust from edge to edge with the egg wash.

Bake until crust is deep golden brown, 15 to 20 minutes. Check on the crust halfway through baking; if any bubbles have appeared, use a spatula to press them flat. Cool the crust completely on the pan.

Prepare the tart: While the crust is cooling, combine mascarpone and 2 tablespoons sugar. Hull the strawberries and cut them into 1/4-inch slices.

Carefully slide the cooled crust off the baking sheet onto a serving platter or board. Spread mascarpone over the top in an even layer, dot with jam, then arrange sliced strawberries in a single, slightly overlapping layer in a decorative pattern. Sprinkle the tart with the remaining tablespoon of sugar. (Omit this final sprinkling if your strawberries are particularly sweet.) Slice and serve immediately.

Put in the extra effort to make this cheese and onion pie and it's sure to please. With homemade pastry, it's as good to eat cold as it is warm

Cheese & onion pie

plain flour, plus extra for dusting

rye flour (or make up the weight with plain flour)

cayenne pepper

onion seeds

cold butter, cubed

egg, beaten

onions,

bay leaves

thyme leaves

potato (about 350 grams), halved lengthways and sliced

milliliters double cream

extra mature cheddar, ½ grated, ½ chopped into small chunks

First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.

Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.

Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.

Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris’s 11th Arrondissement, saw these cookies on a counter in the back of Mokonuts, a small restaurant, and walked right in to buy a few. The baker Moko Hirayama has worked on her recipe with so much care and invention that it’s almost difficult to see any family resemblance to cookie's inspiration: the classic American chocolate-chip cookie. Her cookies have chunks of fine chocolate (not store-bought chips), dried cranberries, rye flour and a good measure of poppy seeds, for color, crunch and surprise. Plan ahead: Once the dough is made and formed into balls, it should be refrigerated overnight before baking. Fresh from the oven, the cookies are fragile; they firm as they cool. They’ll keep for about three days at room temperature or they can be frozen for up to two months; in either case, they should be wrapped well.

Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

1 cup plus 1 1/2 tablespoons (130 grams) medium rye flour

(85 grams) all-purpose flour

baking soda

unsalted butter

(100 grams) sugar

(100 grams) light brown sugar

(50 grams) poppy seeds

(80 grams) moist, plump dried cranberries

(113 grams) bittersweet chocolate, chopped into chunks

Flake salt,

Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.

Working with a mixer (fitted with the paddle attachment, if you have one), beat the butter and both sugars together on medium speed for 3 minutes, until blended; scrape thebowl as needed. Add the egg, and beat 2 minutes more. Turn off the mixer, add the dry ingredients all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on low speed until the flour almost disappears, and then add the poppy seeds, cranberries and chocolate. Mix only until incorporated. Scrape the bowl to bring the dough together.

Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover, and refrigerate the dough overnight or for up to 3 days. (If you’d like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)

When you’re ready to bake, center a rack in the oven, and heat it to 425. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cookies on the sheet, leaving 2 inches between each cookie (work with half a batch at a time and keep the remaining balls of dough in the refrigerator until needed). Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do.

Bake the cookies for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.

Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.

With hearty rye flour, pockets of fig jam, and plenty of protein-rich almond butter, this not-too-sweet quick bread is like your favorite piece of toast in cake form. Seek out smooth fig jam without chunks of fruit for easy swirling.

Almond Butter and Jam Bread

Unsalted butter (for pan)

(120 g) all-purpose flour

(77 g) rye flour

cinnamon

kosher salt,

eggs

olive oil

almond butter

(150 g) (packed) light brown sugar

buttermilk (or scant ¾ cup milk

½ cup smooth fig jam, divided

almonds

raw sugar

Bon Appétit

Preheat oven to 350°. Butter a 9x5x3" loaf pan. Line pan with parchment, then butter parchment.

Whisk all-purpose flour, rye flour, baking powder, cinnamon, and 1¼ tsp. salt in a medium bowl.

Whisk egg yolks, oil, and vanilla in a large bowl. Add almond butter and whisk until smooth. Add brown sugar and buttermilk and whisk until smooth. Sift dry ingredients into egg yolk mixture, then fold gently to combine.

Whisk egg whites in another medium bowl until frothy, about 2 minutes. Fold into batter until incorporated.

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