| We’re taking it back to yeasted loaves.
 COOK THIS NOW  By Roxana Jullapat  Not all great bread is sourdough, and this new no-knead loaf from Epi contributor Roxana Jullapat proves it. It’s made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye. Don’t pull it out of the oven too early! You want to bake it until the crust is a deep, dark brown. INGREDIENTS • 1⅓ cups dark rye flour
More Yeasted Bread
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