Rye Cooking & Baking

Articles:

• Real Rye Bread: Why it's so Rare and Difficult to Make. James MacGuire.

Describes the differences between baking with wheat and rye, challenegs of baking with rye, and rye quality considerations.

• Roxana Jullapat on the Transformative Power of Baking with Whole Grains. Hilary Macht. 2021.

Interview with Los Angeles baker Roxana Jullapat on her book Mother Grains: Recipes for the Grain Revolution.

Research:

• Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye ( Secale cereale var. Multicaule). Malgorzata Warechowska, et. al. 2019.

Studies the physical, chemical, and phenolic properties as well as baking quality of primitive rye compared to open-pollinated and hybrid common ryes.

• Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour. Sylwia Stepniewska, et. al. 2019.

Baking evaluation to identify which quality parameters are important indicators of rye grain quality from commercial mills.

Books:

• The Rye Baker: Classic Breads from Europe and America. Stanley Ginsberg. 2016.

Baking book offering recipes, descriptions, and cultural contexts of many breads from across Europe and the United States.

• Bread: A Baker’s Book of Techniques and Recipes. Jeffrey Hamelman. 2004.

An essential guide to baking western-style breads with an extensive section on rye and how rye differs from wheat.

Video:

• Out of the Box Workshop Series: The Resonance of Rye. University of Vermont Extension with Jeffrey Hamelman.

Webinar on baking 100% rye bread.