Honeyed rye bread from A Modern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day (page 254) by Anna Jones

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Notes about this recipe

  • Foodycat on March 02, 2019

    I used my normal method, which is kneading in a stand mixer with a dough hook, then an overnight rise in the fridge, then shaping and another slow rise in the fridge. It still didn't have much rye flavour but it was very nice for open sandwiches. edited to add - makes fantastic toast

  • eeeve on January 22, 2016

    A nice bread that's not too difficult and time-consuming to make. It's slightly dense but not in a heavy way. Made it as written with sunflower and poppy seeds kneaded into the dough and caraway seeds sprinkled on top. The caraway seeds wouldn't stick (maybe the top needs to be oiled before sprinkling?), so I might just knead them into the dough instead of the poppy seeds next time.

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