René's rye from Tartine Book No. 3: Modern, Ancient, Classic, Whole by Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

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

  • Emily Hope on February 10, 2014

    This is the best bread of this style (dense pan loaf with lots of seeds and grains) that I've made. The majority of the flour is wheat (spelt), so it doesn't have the gumminess/heaviness that mostly rye versions (like vollkorntbrot) can have. The bread is nutty and chewy from the seeds and grains, and has great depth of flavor from the sourdough, buttermilk, and beer (!) in the formula. Definitely takes some planning ahead--the rye berries need to be sprouted (mine took two days), then the dough is mixed, goes through a first rise with stretch and folds, is put in pans, rises a couple of hours more, and retards in the fridge overnight. I knew mine was going to be in the fridge for about 18 hours, so I only did a one-hour rise in the pan at room temp--this worked well. He says to cover with a dry towel in the fridge, but I had better luck with plastic wrap (otherwise the top dries out). My only issue is that the crust (especially the top crust) is a bit too crunchy.

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