An Austrian family bakery opened a New York shop selling a 3.3-pound rye loaf for $60; the bread uses organic rye flour, water and salt, ferments for up to 24 hours and is the store’s only loaf
According to the report, rye was chosen as the bakery’s sole bread partly because of its importance in Austrian baking. The grain has long played a central role in the country’s bread culture, and the Auer family’s recipe is said to have been passed down through generations. In a city where a bagel can be … Read more
