Rye behaves differently from wheat: pentosans, not gluten strength, control much of the structure. Handle it with wet hands, respect its long cooling time, and let flavor lead.
These five recipes give the grain a job to do. Bake them in order or choose the form that best shows what Rye does well.
Learn before you bake
Read the Rye guide · Fresh-Milled Flour Guide · Hydration Chart · Recommended Tools