Note: For this recipe you’ll need a Dutch oven in which the lid is a skillet. The pan acts as a cover when overturned and set on top of the pot. Several different companies make this style cast-iron ...

Maybe it’s all those empty bread shelves in the stores, or maybe we’re just looking for new ways to spend the stuck-at-home hours. Whatever the reason, it seems the world has considerably more home ...

Homemade bread really is the difference between a good sandwich and a great one. This especially important when contemplating back-to-school lunches. A brown bag lunch should be something to look ...

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...

Most of us know that homemade loaves taste far better than supermarket fare. And we know that whole-grain breads are much more nutritious but sometimes suffer in the flavor and texture departments.

Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...

We’re showcasing a free-form loaf that’s rich in whole wheat, shaped as an elongated oval, and topped with a delicious and nutritious seed mixture. It bakes easily and makes terrific sandwiches. Our ...

Line a medium bowl with a clean kitchen towel, then sprinkle it heavily with flour. Set aside. In a large bowl, combine the warm water, cereal and honey. Let soak for at least 30 minutes and up to an ...

1. Line a medium bowl with a clean kitchen towel, then sprinkle it heavily with flour. Set aside. 2. In a large bowl, combine the warm water, cereal and honey. Let soak for at least 30 minutes and up ...

2 ¼ cups all-purpose flour, plus more as needed for sprinkling 2 ¼ cups lukewarm water (about 80 degrees) 2/3 cup multigrain hot cereal (uncooked) 3 generous tablespoons honey 1 envelope (2 ¼ ...