One-day buttermilk rye from The New Midwestern Table: 200 Heartland Recipes by Amy Thielen

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Accompaniments: Kalamojakka

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wheat germ for cornmeal. 5 1/2 hours rise time.

  • Frogcake on April 20, 2018

    We loved this bread. I simplified the rising - due to lack of time and busy schedule, the dough rose only once for four hours. May have benefitted by second rise but it turned out so well- mine was moist and very, very tasty. I sprinkled bulk barn multi-seed on top before baking. Pretty amazing for breakfast toasted with smoked salmon.

  • emiliang on December 27, 2013

    The buttermilk and long rising times give this bread some good complexity. Overall, this is a better than average whole grain bread, but doesn't approach the flavor of a slowly fermented, sourdough based recipe. It keeps very well, though, for 3-4 days. Baking time was shorter than indicated in the recipe.

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