The Rye Baker

"An instant classic" -- Peter Reinhart
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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, Alpine, Scandinavian, Baltic, Central European and Russian rye bread, as well as French pains de seigle and Italian pane di segale. 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 starches called arabinoxylans.

Like gluten in wheat dough, this gel traps baking gases -- CO2 and steam. Unlike gluten, however, these complex carbohydrates also break down rapidly in the presence of the enzyme amylase, which occurs naturally in most flours, especially wholegrain. To counter this problem, bakers generally build their breads on a sourdough sponge (which inhibits the amylase activity), or, in the case of low-percentage (30% or less) rye breads, use high-gluten 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.

Want to learn more about the joys and great variety of rye bread? Take a look at my blog The Rye Baker, or, better yet, buy a copy of my latest book, The Rye Baker: Classic Breads from Europe and America for a master class in rye's history, chemistry and centuries-old baking techniques.

Item Name Price-
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 flavor profile -...

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This is our own blend of rye flours designed to replicate German Type 1150 light medium rye flour. With an ash content of 1.22% and protein of 8.48%, NYB Type 1150 produces the lighter and milder rye breads of southwestern Germany, Bavaria, Poland and Ukraine. 3 lb./1.36 kg. poly bag.

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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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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 breads...

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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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This imported Canadian malted rye, rich in the natural sugars trapped inside the rye kernel, is an integral ingredient in many German, Baltic 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, Riga Ryes and Pfennigmukerln . For best results, use 1% to...

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 breads and...

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Experience the many faces of this extraordinary grain. Three pounds each of: NYB Type 1740 Wholegrain Rye Flour, General Mills 000 Medium Rye Flour, NYB Type 1150 Light Rye Flour, and General Mills Cream of Rye White Rye Flour.

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 State Wingold Medium Rye Meal Bay...

Milled from the whole grain, medium rye is darker in color and stronger in flavor than white rye and perfect for heartier German, Scandinavian and Central European style breads. 3 lb./1.36 kg. poly bag.

Copyright © 2019 The New York Bakers Robert Weeks Design

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.