Swiss Rye Ring – a circular adventure for the Bread Baking Babes

When we lived in the Vendée our local farmer used to plant rye as a ‘green fertilizer’.

In other words; he planted it, allowed it to grow, then plowed it under without harvesting anything. It was just used as fertilizer.

That should give you an idea of how common rye bread is in France…. Or, at least, in this part of France.

I love rye bread (Reuben sandwich?) and this month’s Swiss Rye Ring that the Babes are enjoying made me very jealous.

Cathy, of Bread Experience, and our host kitchen this month, also loves rye bread.

She had the good fortune to participate in a rye bread workshop with Stanley Ginberg, aka: The Rye Baker.

Check out Cathy’s post to read about the workshop, different types of rye flours and all sorts of other good info….. Including the reason this bread is baked in a ring.

While you’re there, join in the fun and be a Bread Baking Buddy this month. Bread Experience has all the details, the main recipe, and instructions.

Cathy’s Rye Ring

Tanna’s Rye Ring

Kelly’s Rye Ring

Karen’s Rye Ring

Lien’s Rye Ring

Elizabeth’s Rye Ring

Elle’s Rye Bread

Judy’s Rye Ring

And that’s it for the Babes in September….

And the Babes are:

 The Bread Baking Babes

A Messy Kitchen – Kelly
Bake My Day – Karen
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
All Roads Lead to the Kitchen – Heather
Judy’s Gross Eats – Judy
Life’s a Feast – Jamie
Ilva Beretta Photography Blog – Ilva
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien

And me…. Thyme for Cooking – Katie

Last update on September 1, 2017

5 thoughts on “Swiss Rye Ring – a circular adventure for the Bread Baking Babes”

  1. How odd that rye flour is not common. Do you think it’s because of rye flour going off and causing St.Vitus Dance?

    I think you should edit the label on my rye ring to call it “rye(ish) ring”, considering that I used a fraction of the rye flour called for.

  2. Wouldn’t it be great to place one loaf of all of us on a pole. Glad we have you Katie to do the next best thing, putting them here all together. Thanks sweetie

  3. Cathy, they were pretty, weren’t they?

    Tanna, I often go in circles without such delicious results….

    Elizabeth, the French like their baguettes and the baguettes are white. Period. We are getting more whole wheat and cracked wheat and even (?) corn! Who knows what will be next.

    Lien, pole bread – great idea. And you are so very welcome. It’s always fun to see everyone!

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