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Seeds and Spices

Seeds and spices have been among humankind's rarest and most treasured resources for centuries. Using the most primitive of instruments - or no instruments at all - intrepid explorers journeyed across uncharted oceans and unknown territories in search of flavors and fragrances whose names conjure up exotic places even today - sesame, cardamom, fennel, anise, allspice, cinnamon. The New York Bakers is proud to offer an expanded assortment of seeds and spices to add new notes of texture, aroma and flavor to your baking.

Item Name+ Price

Anise Seed

Prized for its rounded sweet-pungent flavor and aroma, anise was used widelyby the ancient Egyptians, Greeks and Romans. Its use has continues into modern times, serving as one of the characteristic flavors of German cakes and cookies and Scandinavian rye breads such as limpa. 4 oz./114 g. poly bag.


Caraway Seed

Crescent-shaped, fragrant and astringent, caraway's distinctive flavor and scent infuse Scandinavian, German and Eastern European breads, and impart their hallmark flavor to Jewish-style deli rye. Use whole or ground. 4 oz./114 g. poly bag.


Coriander Seed

A staple seasoning in ancient Rome, coriander - also known as cilantro and Mexican parsley - grows widely throughout the world. Its leaves lend their characteristic sharp flavor to cuisines ranging from Latin America to Southeast Asia and India, and its seeds are used in curries, pickling spice, BBQ dry rubs and in the rye breads of...


Cumin seed

Cumin, with its distinctive peppery astringency, has been part of the human diet for over 12,000 years in Middle Eastern, Indian, and more recently, Mexican cooking. Use it in place of caraway to add extra zest to rye breads, curries and chili con carne. 4 oz/114 g poly bag.


Hulled White Sesame Seed

This most versatile of seeds, which are rich in fragrant oils and have a distinctive sweet-nutty flavor, originated in North Africa and the Middle East. Today, they improve the flavor and crunch of everything from soft rolls to crusty hearth breads, bagels, and Middle Eastern breads, cakes, cookies, seasonings like tahini and...


NYB Brown Flaxseed

Europeans have been using flaxseed for food for over 7,000 years, and it continues to play an important role in the baked goods of Scandinavia, Central and Eastern Europe. The small, glossy seeds contain about 35% oil and 30% protein and are a major source of linolenic acid, an important Omega-3 fatty acid. 1-lb./454 g poly...


NYB Dehydrated Chopped Onion

Indispensable for bialys, onion rolls, onion rye and anywhere that chopped onion is needed, these dried onions eliminate unwanted moisture and contribute their distinctive sweetness and chewy accents to your breads and rolls, while saving you tears. Just soak, drain, and use. 8 oz./227 g. poly bag.


NYB Raw Pumpkin Seeds

Pumpkin seeds not only add a sweet, nutty richness to European breads, but also pack a nutritional wallop, consisting, as they do, of as much as 50% oil and 35% protein - with no starch. Use these plump, green beauties in scalds and soakers, and as toppings for your favorite breads and rolls. 8 oz./225 g. poly bag.


NYB Raw Sunflower Seeds

Sunflowers are grown extensively throughout Europe and are valued for their oil, their sweet flavor and satisfying crunch. They are also a staple in Central and Eastern European breads, imparting richness to the flavor and interest to the mouth feel. Use these as toppings for your breads and rolls or to enhance your wholegrain...


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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.