The Rye Baker

Award winning author and bread expert, Stanley Ginsberg, comes on the show to share one of his favorite recipes, discuss his new book and true passion for rye bread.

SEATTLE, WASH. - Award winning author and bread expert, Stanley Ginsberg, shares one of his favorite recipes and discusses his new book and passion for rye bread. Ginsberg’s book The Rye Baker has more than 70 classic recipes to follow and takes you on a historic journey behind the bread itself.  

Meet & greet opportunity with Stanley Ginsberg tonight at Third Place Book’s Seward Park location.

Date: October 5, 2016

Time: 7-8 p.m.

Location: Third Place Books (Seward Park)

For more information about the event, CLICK HERE

Normandy Cider Rye
 
3½ cups Medium rye flour
1½ cups AP flour
2 cups hard cider
2 tsp salt
1 pkg (¼ oz) instant yeast
2½ tsp sugar
 
1. Combine all the ingredients in a mixer and use the dough hook to mix on low until the dough is evenly blended, 6-8 minutes. If mixing by hand, 10-12 minutes.
2. Cover the bowl and let the dough rise at room temperature until doubled in volume, about 1 hour.
3. Turn the dough onto a floured work surface, divide in two and shape each piece into a flattened ball. Place the loaves on a parchment lined sheet-pan, cover and let rise at room temperature until the surface shows cracks, about 1 hour.
4. Preheat the oven to 400°F, use a sharp knife to slash the loavesand bake until it thumps when tapped with a finger, 45-50 minutes. Transfer to a rack and cool thoroughly before slicing.
 

Copyright 2016 KING


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