Hungarian Rhapsody

My husband, Doug, the crazed baker, assigned himself a new challenge this summer: Danish rye bread. His model was the fabulous house-made loaf at Tørst, the hip beer bar in Brooklyn. It’s a dense, dark, moist brick studded with flax and sunflower seeds, and it’s meant to be sliced thin, toasted and topped with butter and radishes or smoked fish.

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