Rye Bread Is $60 Now?! 🌾
I saw a bakery in New York selling a loaf of rye bread for $60 USD this week. 😂
Now, I love good bread. I also know firsthand how much time, labour and really good ingredients can go into making it. But $60 for a loaf of rye definitely got my attention.
It also got me thinking about how underrated rye bread still is. Rye has such an incredible flavour, keeps beautifully and is one of my favourite grains to bake with—but it behaves very differently from the wheat-based sourdough most of us are used to.
So, instead of buying a $60 loaf, I have two options for you:
- Bake my rye bread recipe for free — [GET THE FREE RECIPE]
- Learn rye bread with me — I'm dropping my full Simplifying Rye Bread course from $149 to $60 USD until Sunday at 11:59 PM ET.
I've never offered the course this low before. In fact, $60 is even less than it cost when I first launched it.
The course goes much deeper than a single recipe. I teach you how to create and maintain a rye starter, convert a wheat starter to rye, understand rye fermentation, and troubleshoot things like sticky dough, dense loaves and over-fermentation.
You'll also get step-by-step videos along with all of these recipes:
- 100% Rye Sourdough using the Scalding Process
- 100% Rye Sourdough with Figs & Pink Peppercorn
- 100% Rye Rugbrød (Danish Rye Bread)
- 2-Stage 100% Rye Sourdough
- Light Rye with Cracked Rye Soaker
- Chocolate Rye Sourdough Cookies
So, for the price of one NYC rye loaf, you can learn how to make your own. 😂
The $60 price ends Sunday at 11:59 PM ET. Use code NYC at checkout. The discount will automatically apply if you use the link below.
Back to 100% Einkorn Sourdough 🌾
I baked my 100% Whole Grain Einkorn Sourdough again this week for my bread group, and I forgot just how much I love this recipe.
It's a completely different style of sourdough. There's no complicated shaping or endless folds; you mix it, put it straight into the pan, let it rise and bake. The dough is more like a thick batter than a traditional wheat dough, and that's exactly what you want.
The secret is the boiling-water scald, which helps the whole-grain einkorn hold onto a ton of water without relying on strong gluten development. The result is a really moist, tender loaf with this amazing natural sweetness and deep grain flavour.
And apparently I'm not the only one who loves it—the recipe has become one of the more active ones on my site, with people baking it again and again.
If you've been curious about einkorn or 100% whole-grain sourdough, this is a really fun place to start.
Baguette de Tradition 🥖
I made some baguette de tradition this week, and they turned out SO good.
There's something about baguettes that never gets old for me. The formula itself can be incredibly simple, but getting the fermentation, shaping, scoring and baking right is where all the little details start to matter.
And honestly, that's also why I love teaching baguettes. Once you understand what you're looking for at each stage, they become a lot less intimidating—and your shaping gets better every single time you make them.
If you've been wanting to really dive into baguettes, I have a full digital Baguette Course where I walk you through my entire process, from mixing and fermentation all the way through shaping, scoring and baking.
No pressure—just putting it here because I happened to be baking them this week and figured some of you might want to bake along. 😂
Chocolate + Rye = ❤️
Since we're talking about rye this week, I had to bring this one back.
My Sourdough Chocolate Cake with Rye is one of those recipes that I think deserves way more attention. It's incredibly moist, not overly sweet, and uses sourdough discard, so it's also a great way to use up some of that starter sitting in your fridge.
The rye is only a small percentage of the flour, but it works SO well with chocolate. It adds another layer of flavour without making the cake taste like rye bread. I use coconut oil in mine, but you can swap it for a neutral oil if coconut isn't your thing.
And if you're thinking, "Matt, I came here for bread and now you're giving me chocolate cake"...
You're welcome. 😂
This week in the micro bakery 🕺🍪
This week the micro bakery looks a little different. 😂 We’ve been using Dough Parlour at home for a few years now. They’ve been kind enough to send the girls gift boxes from time to time, and they genuinely love playing with it.
Juniper used to bake with me ALL the time when she was younger, and lately she’s been asking me, “Dad, will you play Dough Parlour with me?” So we sit down, roll out cookies, cut them into shapes, and then she sets up her little bakery and pretends to sell them to me. I actually gave her some cash the other day, so apparently I’m now financially supporting two bakeries. 😂
We just got their new Halloween set, and it’s so much fun. This isn’t sponsored, and I don’t earn any affiliate commission from it—we just really like their stuff. I asked Dough Parlour if they could give me a discount to share with you, and they gave us MATTHEW15 for 15% off until October 31.
If you have kids, or have some kids in your life you need a gift for, I think they’ll love it.
👉 Shop Dough Parlour and use MATTHEW15 for 15% off
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Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources 👇
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