Baking with Rye

I was intrigued a couple months ago when I saw a recipe in the New York Times for a brownie baked with rye flour. As the owner of the King Arthur Flour Whole Grain Baking Book for about a decade, I had always avoided making any recipes that called for more unconventional flours since I didn't know where to easily purchase them. But now that I have a friend in KC that grinds his own flour, I can easily get my hands on some different flour varieties. (but you can also purchase rye flour on amazon or at your local Whole Foods).

So why rye flour, you may ask?

Don't have a really good answer except that I was up for a new adventure and this could open the door to other baked goodies made with rye, spelt, buckwheat and other whole grain flours. Plus whole grains mean these goodies are healthier, right?!?!? 🙃.

The Recipe: Violet Bakery Rye Brownies. These are definitely more of a grown-up brownie since they are made with bittersweet chocolate and the rye flour lends an earthy flavor to the brownies that gives it an extra something special but doesn't distract from the goodness of these fudgy brownies. Just keep an eye and a nose out while baking. Mine baked much quicker (around 17 minutes) than the 25 minutes suggested in the recipe.