Rye bread from Jamie Magazine, January 2015 (#55) (page 106) by Sunil Vijayakar

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

  • eeeve on June 17, 2015

    This bread tastes okay, bitter-sweet due to the treacle, but I don't think it keeps very well - it tasted better on the day it was made. It's a bit crumbly, too, but that's probably because I substituted buckwheat for rye flour.

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