--- product_id: 23696957 title: "100% Rye" brand: "shannon stonger" price: "9899 Ft" currency: HUF in_stock: true reviews_count: 9 url: https://www.desertcart.hu/products/23696957-100-rye store_origin: HU region: Hungary --- # 100% Rye **Brand:** shannon stonger **Price:** 9899 Ft **Availability:** ✅ In Stock ## Quick Answers - **What is this?** 100% Rye by shannon stonger - **How much does it cost?** 9899 Ft with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/23696957-100-rye) ## Best For - shannon stonger enthusiasts ## Why This Product - Trusted shannon stonger brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 100% Rye ## Images ![100% Rye - Image 1](https://m.media-amazon.com/images/I/71wlDaNzh8L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Good, BUT... *by V***A on Reviewed in the United States on August 13, 2018* This is a pretty good book. It’s easy-going and the author has a friendly style. The book is not for everyone and the author doesn’t mind telling you so. Good for her. However, with a few minor changes it could be much better. For example, there is no index. Also, there are no metric weight equivalents for the ingredients. As the author admits that rye “has a window of hydration in which it works best”, why leave the reader to fail because of using a measuring cup rather than a scale? If a few grams of fluid made a difference in a loaf of wheat bread, then it could easily ruin a loaf of rye. Note that although she tells you the type of rye flour she uses, she fails to mention whether a cup is a scooped cup or a sifted cup. These are unforced errors that could and should be corrected, at least on her website.My suggestion is that you keep exact weight notes and write them alongside her recipes. But you will probably have a few failures along the way to getting the correct details.Six months later: I have coped with the minor shortcomings and have made some very good product. And not just bread, as some of her treats are great for those who want to kick the wheat and sugar. This is the best guide for you to start with rye. It's short and very nicely priced. ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Best recipe ever! *by S***Z on Reviewed in the United States on October 31, 2016* The no knead rye sourdough is the best recipe for 100% whole grain rye that I have ever used, and I have experimented with a number of traditional Finnish, German, Swedish, and Russian recipes. It is unbelievably light and airy for a whole grain bread without wheat. I also like the fact that all the recipes call for a long fermentation because I am very sensitive to grains that are not thoroughly fermented. Anyone who has ever read Nutrition and Physical Degeneration or is familiar with the work of Dr Weston A Price will find this book to be an absolute treasure! I wish that I had found it years ago. I did not make my own starter, but rather acquired one from Cultures for Health, which I recommend if you live in a city or an unhealthy environment or if you have trouble getting your own starter going. I have never had success with a homemade starter, living in New York City. I would get one, and it would rise the bread, but it would have "off" flavors. If you live someplace with fresh clean air, though, give it a try. Also, in another review someone said that the pictures were in black and white? My kindle version was in color, but I didn't really care about the pictures. Also, be sure to utilize a thermometer to make sure it is completely cooked. I had to bake mine for an extra ten minutes to reach 200 degrees. If I had just followed the time, my loaf would have been awful! But, this is dependent upon your oven and regional differences, and is not the fault of the author. A thermometer is crucial. ### ⭐⭐⭐⭐ 4.0 out of 5 stars Easy to Understand. Accessible Recipes. *by W***D on Reviewed in the United States on February 12, 2022* This book helps you get going easily with using rye flour in a fairly broad assortment of recipes, though not so many so as to dazzle or overwhelm. There is no “cutting” or mixing with other flours in any of these recipes-all were written based on use of *only* medium rye flour. Breads, sweets, breakfast, crackers, pizza crust and even a noodle recipe. Just about all of them use rye sourdough starter, but if you don’t have that on hand, the author offers a simple shortcut so you can start the recipe asap. The most important ingredient is patience😉She also gives a basic explanation for developing your own rye starter-make sure it’s well-established and vibrant. There’s nothing esoteric in this very useful little volume, and the several preparations I’ve followed so far are successfully tasty and ok-textured (for it being rye). Rye is inherently prone to being gummy, if you’re not already acquainted. If this is new ground for you, don’t worry about it-just start cooking through the book. I agree with other reviews about a preference for weight, not volume for recipes based on the use of flour of any kind. Some details don’t entirely jibe for me, either (asking for HOW much butter?!?). There’s a point when someone has such comfortable working knowledge of their subject that articulating what they know might leave the detail-oriented wanting. The author seems to be in that realm of familiarity with preparing rye. She makes clear that your results will vary; you’ll develop your own finesse-the recipes are a starting point. I’m using Bob’s Red Mill dark rye and do just fine, tweaking here and there. Recipes are for far larger quantities than my two-person home needs, so I need to adjust anyway. A few black and white pictures of finished product are interspersed throughout the book. If you require glamorous full-color photos, sorry-they’re only on the cover. It’s not seemingly meant to be flashy, but this sure is a very accessible, practical entry point of a book for making wonderfully tasty, tangy foods using rye. ## Frequently Bought Together - 100% Rye - The Rye Baker: Classic Breads from Europe and America - King Arthur Baking Organic Medium Rye Flour - 3 lbs for Complex Flavorful Breads & Baked Goods - 100% US Grown & Milled - Non-GMO Project Verified - Robust Flavor for Rye Bread, Cookies & More --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hu/products/23696957-100-rye](https://www.desertcart.hu/products/23696957-100-rye) --- *Product available on Desertcart Hungary* *Store origin: HU* *Last updated: 2026-04-27*