Rye rich in flavour and history

'The way to be successful in baking with rye is to forget everything you know about baking with wheat flour,' Stanley Ginsberg says

READ THE FEATURES ON THE NATIONAL POST:
— Rich in flavour and history, this is why you should be baking with rye
— Cook this: Normandy apple cider rye bread fragrant, sweet and spicy
— Cook this: 'A study in contrasts,' salty rye rolls a tasty stand-in for standard buns
— Cook this: Sweet limpa a 'quick and easy' take on the classic Swedish loaf

PUBLISHED IN PRINT:
National Post: Oct. 19, 2017; page B3
Ottawa Citizen: Oct. 18, 2017; page C5
Windsor Star: Oct. 18, 2017; page C3
Edmonton Journal: Oct. 18, 2017; page C3
Calgary Herald: Oct. 18, 2017; page C3
Vancouver Sun: Oct. 18, 2017; page C6

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