Berlin Rye. Photo: Stanley Ginsberg/The Rye Baker.
A number of you, our dear readers, said you’d have liked to have attended the rye class this past weekend taught by Stanley Ginsberg if only you weren’t thousands of miles away. Short of putting Stanley on tour, the next best thing is to take a look at his detailed rye blog which I neglected to mention in my last post. There are enough recipes there to keep you busy for months. The bread recipe we made on Saturday was the Berlin rye pictured above. You can find that recipe here.
I’ve had to take a break from baking, but when I get back to it I’m going to specialize in rye exclusively. Why? You just can’t find a decent rye loaf for sale even in the big city. You gotta make it yourself!
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Awesome! We’re lucky enough to have a bakery that makes a decent rye loaf (a style similar to above, a caraway seedy rye and a dark pumpernickle) but only on special days, and they’re across town so I don’t always head that way on the right day.
My ‘winter goal’ is to start baking bread on the regular and this is a great way to start. Thanks for the link!
I have made your “How to bake a traditional German rye bread” recipes twice now and it turned out beautifully both times! I can’t find a decent baker in Central Oregon who bakes a dense rye so I searched and searched on the internet and found yous. I also bought your suggested bread book from Emmanuel Hadjiandreou and tried his German sourdough rye bread, but hands down, yours was the best. I’m from the Bavarian region and grew up with rye bread and this has got to be the closest to what Mom always made. Rye is a tricky dough to work with as far as the shaping process, but I’ll keep trying. And me, who is a fitness fanatic….(every calorie counts you know), and swore bread was bad for you. No more my friend. I am a believer, THANK YOU!!