The Rye Baker

True rye breadthe kind that stands at the centre of northern and eastern European food cultureis much more than a shop-bought, bland loaf. In The Rye Baker, Stanley Ginsberg brings this overlooked grain into the culinary limelight, introducing readers to the rich and diverse world of rye bread. Readers will find more than 70 classic recipes that span ryes 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 baking for twenty-four hours), Spiced Honey Rye from Frances Auvergne, and the rye breads of Americas melting-pot such as Boston Brown Bread and Old Milwaukee Rye.