Putting Rye to the Test

A behind the scenes peek into developing our rye recipes [logo]( [hero]( — Behind the Scenes — Perfecting Our Rye Recipes Recipe testing is always a challenge, especially when working with a new type of flour. "My first pass at any recipe, I expect to be a failure," laughs Recipe Tester Molly Marzalek-Kelly. For Molly, our new rye recipes were no exception. As a member of our test kitchen, Molly tirelessly perfects King Arthur recipes so they succeed for every baker. And while working on a batch of new recipes to highlight the nuanced flavor and unique texture of rye flour, she adapted to the flour's specific characteristics. "All flours have different absorption rates," she explains. But with rye, the flour's high absorption means it soaks up even more liquid than wheat flour. This gives baked goods a wonderfully moist texture, but can be challenging for a recipe developer. One recipe where this came into play was Rye Chocolate Coffeecake. "That one took a couple of versions, because the absorption of the rye in the crumb, added with the cocoa powder, caused weird things to happen," says Molly. She was looking for individual chocolate crumbles, but instead got a topping that "pretty much melted together" at first. What's a baker to do? Molly reduced the melted butter to ensure the crumbs maintained their shape without baking up dry. She also played around with how much rye flour she could incorporate in the crumb to maximize flavor. The result is an accessible recipe ideal for anyone nervous about trying rye — specifically calibrated to our medium rye flour for crunchy crumbles, moist texture, and compelling flavor. [Try the Final Recipe ›]( Calling All Bakers! Want to test-drive our newest recipe? Take our Perfectly Pillowy Cinnamon Rolls for a spin at home and share your feedback by posting an online review. [Try the new recipe]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect With Us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_twitter]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](