Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
A few of the newer bakeries which have opened here offer 100% ryes. They're intense and great.
The Times published a recipe from Claus Meyer (Noma co-founder), who opened the Nordic food hall in Grand Central, and was selling a delicious rye.
https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread
A few of the newer bakeries which have opened here offer 100% ryes. They're intense and great.
The Times published a recipe from Claus Meyer (Noma co-founder), who opened he Nordic food hall in Grand Central, and was selling a delicious rye.
https://cooking.nytimes.com/recipes/1018537-nordic-whole-grain-rye-bread
