The Rye Baker

"An instant classic" -- Peter Reinhart
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The Rye Baker


Euro & Artisan Flour

European breads are made with flours that are much softer than their North American cousins, and authentic Euro-style artisan breads are built on flours with protein content in the 10% to 11% range - similar to U.S. all-purpose flour. The New York Bakers offers a range of patent flours suited to artisan bread baking, from authentic imported Italian Tipo 00 pizza flour and rinforzato (reinforced) flour for Italian breads, to our own artisan flour and those produced by other millers. Home bakers interested in exploring the world of artisanal hearth bread will find what they're looking for right here.

You can find our recipe for Vera Pizza Napoletana dough right here, and our recipe for European-style hearth bread dough here. Enjoy!

Item Name Price-

NYB Rågsikt Rye-Wheat Blend

Rågsikt is a Swedish specialty blend of rye and wheat flour that's used when mild-flavored, yet distinctively Scandinavian rye breads, crackers (knäckebröd), cookies and tea cakes are desired. With an ash content of 0.75% and protein of 9.05%, NYB Rågsikt produces open-crumbed loaves with a mild, subtly spicy...

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Antimo Caputo Tipo 00 "Extra" Flour

Approximate analysis (14% moisture): Protein 11.0%, Ash 0.50%

Additive free and all natural, Caputo 00 "Extra" is the gold standard for all-purpose “00” flours from Italy. At 11% protein and 0.50% ash, it's the most versatile of the “00” flours - perfect for open-crumbed Italian-style hearth breads, cakes and...

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NYB Euro-Style Artisan Flour

Approximate analysis (14% moisture): Protein 10.95%, Ash 0.61%

A proprietary blend of premium patent and straight wheat flours, with finely milled bran added to parallel the appearance and performance of French Type 55 flour for the classic French hearth bread shapes and textures. 5 lb./2.27 kg. poly bag.

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Approximate analysis (14% moisture): Protein 11.0%, Ash 0.52%

Government regs prohibit us from using the "O" word, but that's just what this sustainably grown certified flour is - no additives, no synthetic fertilizers or insecticides, no genetically modified organisms. Use it for everything from biscuits and pie crusts to...


NYB Craft Flour Type 65

Approximate analysis (14% moisture): Protein 11.0%, Ash 0.67%

French bakers consistently use Type 65 flour for the great bulk of their products. Especially designed for high-hydration hearth breads, NYB's Craft Flour Type 65 consistently produces the tender, open crumb and characteristic pale tan color of authentic...

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NYB Craft Flour Type 85

Approximate analysis (14% moisture): Protein 12.1%, Ash 0.89%

NYB Craft Flour Type 85 flour is a darker, more flavorful, high-extraction French-style flour that's perfect for larger formats like miches, boules and boulots. At high hydration levels, and leavened with wild yeast, NYB Type 85 will produce...

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NYB Farine de Campagne

Approximate analysis (14% moisture): Protein 12.14%, Ash 0.68%

Our own blend of moderate-strength European-style artisan flour, with just a touch of rye added for the hearty, complex flavors of European country loaves. 5 lb./2.27 kg. poly bag.

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NYB Farine Rustique

Approximate analysis (14% moisture): Protein 12.8%, Ash 1.13%

In pre-industrial Europe, rural millers and bakers often blended whatever flours they had on hand - typically wheat, rye and barley. NYB's new Farine Rustique carries on this tradition with our own blend of wheat, barley and rye flours for rustic- style loaves...

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GM Neapolitan Type 00 Pizza Flour

Approximate analysis (14% moisture): Protein 12.0%, Ash 0.51%

In response to the growing popularity of Neapolitan-style pizza, GM has launched this unenriched, unbleached winter wheat flour. Neapolitan combines the elasticity of Caputo 00 and the extensibility of Pivetti, and produces a thin and flavorful crust. 5...

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Antimo Caputo Tipo 00 Rinforzato Flour

Approximate analysis (14% moisture): Protein 12.50%, Ash 0.53%

Antimo Caputo Tipo 00 Rinforzato flour is a blend of soft European flour that has been "reinforced" with flour from hard North American wheat. Caputo Rinforzato offers bakers higher protein content than its pizza sibling. Its stronger gluten and greater...

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Max: 2

NYB Artisan FlourPantry

Find the right flour for your artisan-style hearth breads.

Five pounds each of:

  • NYB Euro-Style Artisan Flour,
  • Giusto's Unbleached Artisan Flour,
  • NYB Farine de Campagne, and
  • NYB Farine Rustique.


NYB European FlourPantry

Our assortment of imported and Euro-style flours.

Five pounds each of:

  • Imported Caputo Tipo 00 EXTRA AP Flour,
  • Caputo Tipo 00 Rinforzato Bread Flour,
  • Caputo Tipo 00 Pizzeria Flour, and
  • NYB Euro-Style Artisan Flour.


NYB Craft FlourPantry

The NYB Craft FlourPantry consists of four NYB custom blends, each with its unique personality, designed specifically for European-style hearth breads. Five pounds each of:

  • NYB Euro-Style Artisan Flour,
  • NYB Farine Rustique,
  • NYB Craft Flour Type 65 and
  • NYB Craft Flour Type 85.


NYB Pizzeria FlourPantry

Discover your perfect pizza crust. Five pounds each of these pizzaiolo favorites:

  • Antimo Caputo Tipo 00 Pizzeria Flour
  • Ardent Mills Kyrol High-Gluten Flour (Bleached)
  • Gold Medal "Neapolitan" Type 00 Pizza Flour
  • Grain Craft Mondako Flour (Bleached)


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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.