The Rye Baker

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 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 orange and molasses-infused Swedish Gotland Rye; sour classic Russian Borodinsky; 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.

The Rye Baker is the definitive resource for home bakers and professionals alike.