New Yorker rye from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 142) by Jessamyn Waldman Rodriguez

  • rye flour
  • caraway seeds
  • bread flour
  • active dry yeast

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

Accompaniments: Chopped liver

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

  • Zosia on April 28, 2016

    This loaf has an excellent caraway-rye flavour, a relatively dense and chewy crumb and a crisp crust. I needed to add extra water to achieve the soft and pliable dough consistency that's described in later steps, I suspect because of the finely milled dark rye flour I used (Rogers brand) and I kneaded it for 8 minutes on #2 setting, the setting kitchenaid recommends for my machine.

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