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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-
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.

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.

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 loaves....

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.

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.

Used widely to add its distinctive flavor to pickles, seafood and rye breads, dill seed is a staple in Northern and Eastern European cooking. 3 oz./85 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...

Sprinkled on breads and rolls, baked into cakes and cookies, or simmered with honey and lemon zest to make mohn pastry filling, poppyseeds add flavor and a mouth-pleasing crunch to everything you bake. 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. 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 confections...

Also known as black caraway, onion seed and chernushka, these strongly flavored deep black seeds are used to impart their characteristic sharpness to Armenian string cheese, Russian rye breads and on Russian-style challah. A taste you won't forget. 4 oz./114 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.

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.