Method
In a large bowl, combine 1 cup water, 1 tablespoon yeast, 1 tablespoon sugar, and 1 cup rye flour. Cover batter with a damp cloth, and place in a warm, draft-free spot.
In the evening, mix in 1 teaspoon yeast, 1 teaspoon sugar, 1/2 cup warm water, and 1 cup rye flour. Cover again, and set aside overnight.
In the morning, mix in 1 tablespoon sugar, 1 tablespoon kosher salt, and 1 cup warm water. Gradually mix in 2 cups rye flour and 1 cup of all-purpose flour (if using). When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 5 minutes. Form into a loaf, and place on a baking sheet. Allow to rise for about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bake for about 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

Method
Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Method
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a medium bowl, mix chile peppers, cream cheese, and cumin. Stir in chopped turkey.
Place the tortillas in a microwave oven. Heat for 1 minute, or until the tortillas are softened. Spread about 2 heaping tablespoons of the chile pepper mixture on each tortilla, and roll up. Place the rolled tortillas, seam-side down, in single layer in the prepared baking dish.
In a medium bowl, combine the salsa and beans. Spoon the mixture over the enchiladas. Sprinkle the top with cheese.
Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.