Rye Baker: Classic Breads from Europe and America

A reference for serious homemade bread bakers positions rye grain at the center of northern and eastern European food culture, exploring its historical diversity through 70 classic recipes, from dark Russian Borodinsky and Westphalian Pumpernickel to Auvergene Spiced Honey Rye and America's Old Milwaukee Rye.
Introduces bakers to the world of rye bread, exploring its historical diversity through seventy classic recipes, from dark Russian borodinsky to Auvergene spiced honey rye to America's old Milwaukee rye.
To many Americans, rye bread is a bland, store-bought loaf with an oval cross-section and, sometimes, a sprinkling of caraway. But true rye bread— the kind that stands at the center of northern and eastern European food culture—is so much more. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and unimaginably diverse world of rye bread. Readers will find more than 70 classic recipes that span rye’s regions and terroir, from dark, intense Russian Borodinsky and orange-infused Swedish Gotland Rye to near-black Westphalian Pumpernickel (which gets its musky sweetness from a 24-hour bake), Spiced Honey Rye from France’s Auvergne, and the rye breads of America’s melting-pot, such as Boston Brown Bread and Old Milwaukee Rye. Chapters detailing rye’s history, unique chemistry, and centuries-old baking methods round out The Rye Baker, making it the definitive resource for professional and home bakers alike.
“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution