Hier geht's zur deutschen Version dieses Posts Just in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg 's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery" . Though, at that stage, some recipes still were a bit rough around the edges (my husband complained about feeling like a guinea pig!), the book was well worth it, and his Onion Rolls are still a great favorite with my customers. Last year, I was happy to help with the translation of some German recipes Stanley considered for his newest book, devoted entirely to rye breads. Leafing through the The Rye Baker, a cluster of spiral shaped savory rolls caught my eye. Not only because the "Swabian Rye Flower" looked so attractive - it was made with a laminated rye dough ! I had never even heard that such a thing existed. The filling was easy: Trader