Rye Muffin with Butter
Rye Muffins
Adapted from a Bob’s Red Mill recipe
In this recipe I used graham flour in place of whole wheat flour. I could definitely taste the rye, but it also had a hint of graham flavor, as well. These muffins do crumble a bit, but the brown sugar helps keep them moist and fluffy, even with all the whole grains in this muffin.
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Soft Rye Sandwich Buns
Swapping out a bit of white flour for rye flour in the Soft White Sandwich Buns gives a bit of a heartier, savory taste to these otherwise soft and sweet buns.
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Dark Rye Bread
Here is a rye version of no knead bread. This bread will be a little denser than the white bread, but has the sweet, nutty taste of a wonderful light rye bread. Caraway seeds provide additional rye flavor and a slight crunch. The method and baking is the same as white and whole bread, just slight ingredient adjustments.
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