Welcome to the world of rye, where bold flavors and culinary creativity meet! Often sidelined in favor of more mainstream grains, rye brings a distinct, hearty character to a variety of dishes that you may not have explored yet. Beyond its unique taste profile—earthy with a hint of spice—rye offers some compelling health benefits. This humble grain is known to support digestive health and supports and heals organs like the pancreas and spleen, thanks to its high fiber content and nutrient-rich profile. Whether you’re looking to infuse your cooking with something new or simply seeking to elevate your everyday fare, these rye recipes are sure to inspire and delight.
Basic Instructions for Cooking Rye
Ingredients:
- salt
- 1 c. rye berries
Directions:
- Bring a pot of water to a boil; season generously with salt.
- Add rye berries; reduce heat to a low, steady simmer.
- Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes.
- Drain. Use immediately, or spread on a rimmed baking sheet to let cool.
Double Chocolate Rye Cookies
Ingredients:
- 1 c. all-purpose flour
- ¾ c. dark rye flour
- 1/2 c. unsweetened cocoa
- 1 tsp. baking powder
- ¾ tsp. baking soda
- ¼ tsp. fine sea salt
- ¾ c. salted butter, melted
- 1/2 c. sugar
- 1/2 c. packed light brown sugar
- ¼ c. water
- 1 c. bittersweet or semisweet 4241chocolate chips
- ¾ tsp. flaky sea salt
Directions:
- Whisk together all-purpose flour, rye flour, cocoa, baking powder, baking soda, and fine sea salt in a medium bowl, and set aside.
- Whisk together melted butter, sugar, brown sugar, and 1/4 c. water in a large bowl.
- Add flour mixture, and stir until well combined. Stir in bittersweet chocolate until well combined. Cover and chill dough for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
- Using a 2-tbsp. (1 3/4-inch) cookie scoop, drop dough balls (about 1 1/2 ounces each) 2 inches apart onto prepared baking sheets. (Do not flatten.) Sprinkle evenly with flaky sea salt.
- Bake cookies on the middle rack of the preheated oven until set and slightly puffed, 12 to 14 minutes.
- Let cookies cool on baking sheets for 5 minutes; transfer to a wire rack.
- Repeat with remaining cookies. Serve warm, or let cool completely, about 30 minutes.
- Note: If using unsalted butter, increase salt by 1/4 tsp. per 1/2 c. butter.
