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Stanley Ginsberg

Stanley Ginsberg, author of the upcoming The Rye Baker (W.W. Norton & Co., Sept. 2015), is owner-proprietor of The New York Bakers (www.nybakers.com), an online purveyor of professional baking ingredients, supplies and equipment to home and hobbyist bakers. His first book, Inside the Jewish Bakery, received the IACP's 2012 Jane Grigson Award. A native New Yorker, he and his wife, Sylvia Spieler Ginsberg, live in San Diego.

Heavy Country Loaf/Schweres Bauernbrot

Schweres_cut

Rye %: 65%
Stages: Sponge, final dough
Leaven: Sour culture, yeast
Start to Finish: 14-16 hours
Hands-on Time: 30-40 minutes
Yield: One 4 lb. (1.8 kg.) loaf

I find myself drawn to heavy, rustic rye breads, and this one, which I adapted from the formula of a north German baker named Albert Schäfer, really lives up to its name. This is a coarse, chewy, quintessenial rye bread with a moist and tender crumb, great mouth feel – thanks to the seeds and coarse rye meal – and an intensely tangy finish that provides a lovely counterpoint to the sweetness of the spelt or wheat. Keep Reading

Why Rye Bread?

 

Jewish-Rye

I grew up eating rye bread — or at least what I thought of as rye bread — as the grandchild of eastern European Jewish immigrants. However, I didn’t start baking with rye until I began exploring my culinary roots, an exploration that ultimately came to fruition in Inside the Jewish Bakery.

During my research, I encountered the dense, dark rye breads that my grandparents’ generation subsisted on, but which had already disappeared from the Jewish bakeries of my childhood. I was hooked: My quest led me to the rye breads of northern, central and eastern Europe — largely unknown in the U.S. — where I found flavors, textures and baking challenges I never imagined existed. Keep Reading