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.Read more...
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 knackebrods 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 Gotland 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
Rounding out this treasury are reader-friendly chapters on rye's history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley's methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.
- ISBN-13: 9780393245219
- ISBN-10: 0393245217
- Publisher: W. W. Norton & Company
- Publish Date: September 2016
- Page Count: 416
- Dimensions: 10.2 x 8.2 x 1.1 inches
- Shipping Weight: 3.2 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2016-08-01
- Reviewer: Staff
Author and baker Ginsberg champions the often overlooked rye in this collection of more than 70 recipes. Chapters are broken down by region—spanning the U.S. and Europe—and include “Immigrant Break: America,” “The Essential Loaf: France and Spain,” “Robust and Complex: Holland, Denmark, and Northern Germany,” and “Dark and Intense: Russia and the Baltics.” A primer on ingredients and equipment and a history of rye prepare the reader to dive into staple recipes including “Old-School Deli Rye”, rye biscuits, and sweet-sour rye bread. The humble grass grown as a grain gets turned up a notch with the lovely, French triple-folded Breton folded rye, Frisian gingerbread from the North Sea coast of Holland, and honey-flaxseed crispbread from Sweden. Recipe layout includes charts and breakdowns for timing such as the “Day 1, Evening, Wheat Sponge” stage and the “Day 2, Morning, Final Dough” stage for an Auvergine rye-wheat boule that sits overnight “to unlock hidden flavors.” Full-page photos of perfectly baked, crisp-crusted loaves are sure to entice home bakers to delve into this meticulously written title that celebrates all things rye. (Sept.)