“This is without doubt one of my favorite breads. I adore the flavor of rye flour with the crunch of nuts and the sweetness of raisins. The glaze of molasses adds richness and color to an already scrumptious loaf. It is best sliced thinly and served with a cheese and fruit platter, particularly with a mild blue cheese and firm pears. Of course, it is so irresistible straight out of the oven, that it might not even last long enough to accompany the cheese.”

-Recipe by Tamara Newing, from Curd & Crust (New Holland Publishers, $35)