Recipes from The Rye Baker

The Rye Baker Cookbook

True rye bread―the kind that stands at the center of northern and eastern European food culture―is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule.

A loaf of Galician rye bread with a slice cut off to show the airy texture.

Galician Rye Bread

It’s no longer difficult to find a decent loaf of proper rye bread. This homemade beauty is surprisingly easy to make, milder than most, and doesn’t require any yeast.

  • (4)
  • 45 M
  • 13 H
  • 51
A small rubber-sealed jar of rye sourdough starter.

Rye Sourdough Starter

This rye sourdough starter doesn’t require any yeast yet creates a better-than-bakery loaf of proper sourdough rye. You’re welcome.

  • (1)
  • 10 M
  • 7 D
  • 162
A man cutting a loaf of milk rye bread on a wooden board

Milk Rye Bread

A pleasingly subtle rye flavor. A subtle sweetness. A dough that’s exceptionally easy to handle. And that whole-grain goodness thing. Just a few of the many things this rye bread has going for it.

  • Quick Glance
  • 30 M
  • 12 H, 30 M
  • 2