The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Rye Baker

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A blog about rye breads and the people who love them
Updated: 50 min 31 sec ago

Sourdough Danish Rye/Rugbrød på surdej (Denmark)

October 20, 2017 - 4:36pm

Rye %: 84% Stages: Stage 1 sponge, Stage 2 sponge, Final dough Leaven: Rye sour culture Start to Finish: 26-30 hours Hands-on Time: 35-45 minutes Yield: Two 2¾ lb./1.25 kg loaves The Danes are known for their rye breads, of which there are dozens of variations, all of which are called “Rugbrød.” Most are sweet […]

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Guest Post: Why Am I Marketing Baltic Rye Bread?

October 13, 2017 - 4:52pm

by John Melngailis – Partner, Black Rooster Food, LLC NOTE: I first met John Melngailis at Bread Furst, James Beard winner Mark Furstenburg’s Washington DC bakery. Mark had been kind enough to arrange for me to appear at the bakery to publicize The Rye Baker, and invited John, whose love of his native Latvian rye […]

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Vitebsk Rye/Vitebskiy Chleb (Belarus)

October 6, 2017 - 4:50pm

Rye %: 100% Stages: Sponge, Scald, Scald-sponge, Final dough Leaven: Rye sour culture Start to Finish: 11 hours Hands-on Time: 40-50 minutes Yield: One 2¼ lb/1.0 kg loaf I’d been meaning to make Vitebsk Rye for some time – ever since I found it in Mike Zhuravel’s magnificent Russian-language bread blog, O Khlebye. The result […]

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