Rye, which can be grown in environments where wheat will not thrive, has been fundamental to baking in Northern Europe for several thousand years. As Ginsberg, the award-winning co-author of Inside the Jewish Bakery, observes, traditional breads made with rye deeply reflect the terroir of their origins, in everything from add-ins chosen to add richness and taste to the shape breads are given and the leavenings which are used. As such, almost all his recipes are identified by the places from which they come, from Old Milwaukee Rye bread, pain d’Epices au Miel d’Auvergne, and slow-baked Frisian Rye (needs 12 hours at 230° F) to sweet-sour Rigan rye, Westphalian pumpernickel, and Swabian Rye Blossoms filled with onion, smoked ham, and three cheeses. Ginsberg is a terrific guide to an exciting world of breads many of us have never encountered.
Color photographs throughout. Hardcover.