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I'm starting a major project here on My Nebraska Kitchen, my goal is to bake every recipe in Stanley Ginsberg's book The Rye Baker, which will often be abbreviated as TRB. I think there are 78 full recipes, plus variations that I probably won't do all of. My original goal was to finish in 2020, but now I figure it'll take me 4-5 years.
I will be posting pictures and assessments of the breads as I make them in this topic, though some work-in-progress comments may go in the weekly 'What are you Baking' topic. If so, I'll try to cross-link them.
Here are the recipes in The Rye Baker by chapter, as I make them I'll turn these into links to the post reviewing that bread.
Immigrant Bread: America
Old School Deli Rye (39% rye flour)
Dakota Norwegian Rye (29% rye flour)
New York Corn Rye (35% rye flour)
Boston Brown Bread (40% rye flour)
Jewish Bakery Pumpernickel (42% rye flour)
Old Milwaukee Rye (45% rye flour)The Essential Loaf: France and Spain
Breton Folded Rye (64% rye flour)
Galician Rye Bread (44% rye flour)
Avergne Rye-Wheat Boule (50% rye flour)
Normandy Apple Cider Rye (71% rye flour)
Spiced Honey Rye (33% rye flour)
Provençal Rye (54% rye flour)Robust and Complex: Holland, Denmark and Northern Germany
Dithmarsch Cabbage Rye (29% rye flour)
Danish Rye Bread (75% rye flour)
Pumpkinseed Rye (69% rye flour)
Frisian Black Bread (50% rye flour)
Scorched Crust Sour Rye (79% rye flour)
Salty Rye Rolls (56% rye flour)
East Berlin Malt Rye (75% rye flour)
Frisian Gingerbread (100% rye flour)
Ammerland Black Bread (80% rye flour)
Slow Baked Frisian Rye (100% rye flour)
Hearty Seeded Rye (100% rye flour)
Berlin Cobbler Boys (100% rye flour)Sweet and Crisp: Sweden, Finland and Iceland
'Archipelago' Bread (21% rye flour)
Honey Flaxseed Crispbread (75% rye flour)
Helsinki Buttermilk Rye (50 rye flour)
Rye Biscuits (100% rye flour)
Gotland Rye (50% rye flour)
Rye Tortillas (100% rye flour)
Sour Rising Bread (100% rye flour)
Sweet Limpa (100% rye flour)
Rye Raisin Scones (53% rye flour)
Slow-Baked Finnish Rye (73% rye flour)
Buttery Crispbread (100% rye flour)Aromatic and Flavorful: Bavaria, Switzerland, Austria and Italy
Munich Penny Rolls (43% rye flour)
Swabian Rye Blossom (51% rye flour)
South Tyrolean Christmas Zelten (60% rye flour)
Sauerkraut Bread (63% rye flour)
"Lifted" Country Boule (75% rye flour)
Bavarian Rye (63% rye flour)
Black Bread of Val d'Aosta (67% rye flour)
Rye Bites (67% rye flour)
Austrian Country Boule (70% rye flour)
Caraway Beer Bread (50% rye flour)
Valais Rye (90% rye flour)
Franconia Crusty Boule (87% rye flour)
Vinschgau Twins (58%)Dark and Intense: Russia and the Baltics
Sweet Sour Rye Bread (74% rye flour)
GOST Borodinsky (81% rye flour)
Christmas Bread (100% rye flour)
Riga Rye (89% rye flour)
Minsk Rye (90% rye flour)
Vilnius Rye Bread (100% rye flour)
Raisin Orange Rye (100% rye flour)
Belarusian Sweet Rye (94% rye flour)
Spiced Honey Squares (100% rye flour)
Lithuanian Potato Rye (100% rye flour)
Scalded Rye Bread (100% rye flour)Tender and Piquant: Southern Poland
Cumin Rye (70% rye flour)
Yogurt Rye (50% rye flour)
Mountain Oat Rye (49% rye flour)
Zakopane Buttermilk Rye (50% rye flour)
Polish-Ukrainian Rye (59% rye flour)
Sunflower Seed Rolls (57% rye flour)
Milk Rye (61% rye flour)Rich and Varied: Central and Southwestern Germany
Rhineland Black Bread (33% rye flour)
Rye Sticks (36% rye flour)
Weinheim Carrot Rye (39% rye flour)
Münster Country Boule (45% rye flour)
Ham and Dark Beer Rye (54% rye flour)
Kassel Rye (60% rye flour)
Westphalian Pumpernickel (100% rye flour)
Ginger-Plum Bread (60% rye flour)
Paderborn Rye (75% rye flour)
Sauerland Black Bread (100% rye flour)I'm looking forward to reading about your rye experiments, Mike. I'm also interested in what you think of the flours you bought, as I've considered buying from that place.
I've baked two straight dough recipes from the book. The Rye Bites (pp. 225-226) I've baked twice. I've learned that when he says to use an upper oven rack when baking, I should do it. When kneading with my Cuisnart mixer, I did have to stop and adjust the dough, but that may be the result of a 7-qt. mixer.
I've also baked the Salty Rye Rolls (pp. 141-142). Again, baking in the upper third of the oven is essential to avoid burned bottoms.
I have his Yogurt Rye Recipe (pp293-294) marked to try, so maybe I'll make that my next bread. I'd need to substitute buttermilk for the yogurt, as I can only get good Greek yogurt or full-fat Stoneyfield in this area.
I'm a big fan of his pumpkin bread recipe on his site, which I've baked three times. It is a pretty wet bread, and I think that the loaf came out with the most height the first time that I bake it, but that may be due to the variations in water in pumpkin.
I ordered two assortments of rye flour from NY Bakers and they arrived yesterday. (I’m glad it came yesterday, we got an inch and a half of snow overnight.)
It was a bit of a challenge to find containers to hold 8 different three-pound bags of flour, but we managed, losing about half my open counter space in the process, at least for a little while. I now have about as many containers of rye flour as I do wheat flour.
I’m starting the process of building a rye starter, I’ll be using some of the discards from that to make some rye breads in Ginsberg’s book that use commercial yeast.
Aaron, have you made many of his recipes yet? A BBGA member told me he thinks some of those recipe are too wet/gummy or not baked long enough. From what I’ve read about rye, in Ginsberg’s book and elsewhere, I know there are challenges ahead, but I’m hoping to produce some eastern European black bread, as well as some other interesting rye breads.
Locally the only rye flours I can find are the Bob's Red Mill dark rye and some bulk rye flour at the Open Harvest Coop and Hy-Vee that both appear to also be a dark rye flour (and may be from the same source), it looks similar to several of the ones I got from NY Bakers.
Ideal Grocery, a Lincoln fixture since 1919, carried bags of medium rye that they were repackaging, but it burned down several years ago and wasn't rebuilt. The people who run Leons bought Ideal about 8 years ago but Leons doesn't carry everything that Ideal did, and I don't really shop there much. They do carry a mustard from France that I like.
I also still have some of the pumpernickel flour I was getting from the Mennonite store in TN, though none of the ones I got from NY Bakers appears to be the same flour. When I was buying whole rye berries and grinding them up in my flour mill at the coarsest settings, that flour looked fairly similar to the pumpernickel flour.
It kind of hard to tell some of the 8 types of rye flour apart, there's one that's really coarse, almost like rye chops. There's one that appears to be really fine, several of the others appear fairly similar, time will tell whether I can detect much difference.
The total price from NY Bakers, with shipping, was in the $3.60 per pound range, a bit more expensive than the local options, but not that different from KAF and other online sources, and now I've got a lot of options to try. I doubt I'll use enough rye flour to justify buying a 25 or 50 pound bag of any one flour.
I ordered it on the 8th, it came on the 16th, that's not too bad. I didn't get a tracking number from them (it came Fedex), but I don't think KAF sends them, either. I'm spoiled by Amazon, which not only gives you detailed tracking information but if it is coming via an Amazon truck they'll tell you how many stops away the truck is on delivery day. They've definitely raised the bar for online ordering.
Looking through the recipes in Ginsberg's Rye Baker book, I didn't see any that use first clear flour. Maybe its just too hard to get. (I don't think NY Bakers stocks it.)
Followup: There are a few recipes in TRB that mention clear flour as an alternative to bread flour.
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