This apple bourbon smash is crisp, refreshing, and naturally sweet. With freshly muddled apple and lemon, bourbon, and maple syrup.

A Manhattan is one of those classic cocktails I always come back to. It’s smooth, bold, and beautifully balanced.

Made with rye, whole wheat, and bread flour, this high-hydration rye sourdough bread has a crunchy artisan crust and a soft, moist crumb.

Authentic German Black Bread meets modern nutrition. A high-protein, sourdough Schwarzbrot that’s hearty, high-fiber, and gut-friendly.

The whole grain rye bread with yogurt turns out wonderfully crispy. Just the way we Swiss like it! Fresh bread for breakfast, typical Swiss!

A traditional German rye bread with a protein boost. Rustic, wholesome, and surprisingly easy—it’s the healthy twist on a classic.

This Marble Rye Bread recipe is a striking swirl of light and dark rye bread that’s perfect for a Reuben or your favorite turkey sandwich.

This authentic Danish Rye Bread is made with sourdough but without the long-winded prep and just one proof!

This marbled rye bread is a wonderfully flavored loaf. Plus, it’s an easy recipe for experimenting with baking bread with rye flour.

One of the best ways to use over ripe bananas when you are not in the mood for banana bread. Added oats for a nutritious boost.

Date and Rye Bread

Chocolate Cherry Rye Bread

Crunch on the outside, moist on the inside: this aromatic, rustic chestnut bread tastes delicious and is perfect for the cold season.

A simple homemade granary bread recipe that is delicious when straight from the oven. It’s excellent toasted and buttered for breakfast.

Wild Garlic Cheddar Soda Bread

Spelt, whole wheat and rye contribute to the amazing flavor of this delicious, easy to make sourdough bread.

This Cucumber Sandwich recipe is a light and refreshing lunch option, or the perfect party snack. They’re fresh, flavorful and easy to make!

Use my 3 secrets, and this easy recipe, to make the best Reuben Sandwich with corned beef, sauerkraut and Swiss, piled up on rye bread!

These tender scones are loaded with fresh blackberries and get a nutty taste from rye flour.

Rye flour gives these fluffy dumplings a lovely nutty taste in this hearty stew laden with cremini, leeks, and carrots.

Turmeric and Mustard Sourdough Bread

Seedy Kamut Bread