The Rye Baker

Pub date 9/27/16
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The Rye Baker


Rye Flour

Rye flour is both a pleasure and a challenge. It's a pleasure because it produces breads like old-school Jewish deli rye, German and Russian rye bread and French pain de seigle. It's a challenge because, when mixed with water, rye produces a dough that is both slippery and sticky, making it difficult to work with. That's because unlike gluten, which forms long, elastic chains, rye flour forms a viscous gel of complex sugars called pentosans.

Like gluten in wheat dough, this gel traps the CO2 produced by yeast. Unlike gluten, however, pentosans break down rapidly in the presence of the enzyme amylase, which occurs naturally in yeast and many grains. To counter this problem, bakers generally combine rye and other low-gluten flours with high-gluten flours or first clear flour.

Nutritionally, rye is rich in fiber, vitamin E, riboflavin, folacin and pantothentic acid. And unusual for a cereal grain, rye contains twice as much of the amino acid lysine as wheat, giving it one of the most complete proteins of all grains. And equally important, rye does all of this with only 75% of the calories, ounce for ounce, of wheat.

If you can learn to love its stickiness, rye is well worth the trip.

To help you explore the fascinating tastes and textures of rye, follow these links to recipes for:

Want to learn more about flours made from rye and other grains? Take a look at INSIDE THE JEWISH BAKERY'S bonus chapter on Non-Wheat Flours.

Item Name Price-

NEW!!! NYB Type 1740 Whole Rye Flour

This is our own blend of rye flours designed to replicate German Type 1740 wholegrain rye flour. With an ash content of 1.78% and protein of 10.11%, NYB Type 1740 produces the darker-colored and more robust rye breads of northern Germany, Russia, Finland and the Baltic countries. 3 lb./1.36 kg. poly bag.


General Mills Cream of Rye White Rye Flour

Light colored and finely milled, with bran and husks removed. Blend with high-gluten or first clear flour for authentic Jewish-style deli ryes and rye bagels. 3 lb./1.36 kg. poly bag.

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General Mills 000 Medium Rye Flour

Milled from the whole grain with some of the bran sifted out, medium rye is darker in color and stronger in flavor than white rye and perfect for heartier German, Scandinavian and Central European style breads. With an ash content of 1.35-1.40%, it's virtually identical with German Type 1370 rye flour. 3 lb./1.36 kg. poly...

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Bay State Wingold Dark Rye Flour

The darkest and heaviest rye flour, consisting of whole-grain rye flour after the white rye flour has been sifted out. With its very robust flavor, dark rye flour is ideal for hearty German-, Russian- and Scandinavian-style black breads, as well as pumpernickels and French pain de seigle. 3 lb./1.36 kg. poly bag.

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Bay State Fine Rye Meal

Crushed whole-grain rye which is then ground to a fine texture, slightly coarser than medium rye flour. It is rye meal that gives pumpernickels and Eastern European table ryes their characteristic earthy taste and dense, chewy texture. Pre-soak or scald for the sweet, rustic flavors of high-percentage black breads and German farm...

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Bay State Medium Rye Meal

Crushed whole-grain rye which is then ground to a medium texture. Medium rye meal is perfect for pumpernickels and table ryes that are rich in characteristic earthy taste, but with less chewiness than breads made with coarse rye meal. Pre-soak or scald for the sweet, rustic flavors of high-percentage black breads and Baltic rye...

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Bay State Coarse Rye Meal

Crushed whole-grain rye. The classic pumpernickel flour, with a strong, earthy taste and dense, chewy texture. Pre-soak coarse rye meal or scald it with boiling water for the sweet, rustic flavors of artisanal black breads and German farm breads (bauernbrot). 3 lb./1.36 kg. poly bag..

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Weyermann Pale Malted Rye

This imported German Roggenmalz, rich in the natural sugars trapped inside the rye kernel, is an integral ingredient in many German, Lithuanian and Russian rye breads. Toast it in a skillet until it turns rose pink to add sweet, nutty and malty notes to your finished Borodinskis, Vilnius Ryes and Pfennigmukerln . For best results, use...


Miller First Clear Flour (Unbleached)

Approximate analysis (14% moisture): Protein 13.9%, Ash 0.85%

We've been looking for an unbleached first clear flour for years and finally found it. ConAgra produces this enriched malted flour for the artisan bakery trade, where it provides a workable alternative to French Type 110 and German Type 1050 flour. Use it in rye...

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NYB Rye FlourPantry

Experience the many faces of this extraordinary grain.

Three pounds each of:

  • Bay State Wingold Dark Rye Flour,
  • General Mills 000 Medium Rye Flour,
  • Bay State/General Mills White Rye Flour, and
  • Bay State Coarse Rye Meal.


NYB Pumpernickel FlourPantry

The NYB Pumpernickel FlourPantry complements our Rye FlourPantry. It includes darker and heartier rye flours and meals that are ideal for Central and Eastern European style rustic rye and wholegrain breads. Contains three pounds each of

  • Bay State Wingold Dark Rye Flour
  • Bay State Wingold Fine Rye Meal
  • Bay...

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Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.