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Seeds and Spices


, bakers have been flavoring their breads with fruit, nuts and seeds of all kinds – poppy, sesame, caraway, and nigella, just to name just a few – as well as strongly-flavored herbs. To help you add a new dimension of flavor to your breads, The New York Bakers offers a growing assortment of seeds and spices to add a fillip of flavor to your breads and rolls.

Item Name+ Price
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.

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...

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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.

A less astringent version of its cousin, anise, fennel is used widely in Southern European and South Asian cooking, and even as an after-meal digestive in India. In baking, the Germans scent their cookies with fennel seed and the Scandinavians add it to their rye breads. Use it to add subtle fragrance that enhances the sweetness of your...

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. These hull-less white seeds offer subtler flavor and more subdued crunch to breads, bagels and rolls. than their natural brown siblings 4 oz./114 g. poly bag.

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. With their hulls intact, these natural brown seeds improve the flavor and crunch of everything from soft rolls to crusty hearth breads, bagels, and Middle Eastern breads, dips and...

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. 8 oz./227 g poly bag.

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.

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.

Copyright © 2020 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.