Grindstone rye from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 150) by Jessamyn Waldman Rodriguez

  • rye flour
  • sesame seeds
  • cornmeal
  • bread flour
  • whole wheat flour
  • rolled oats
  • wheat berries
  • active dry yeast
  • sunflower seeds
  • steel-cut oats
  • rye berries (whole rye)

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

  • bwhip on January 17, 2021

    This bread is fantastic, we loved it. Lots of ingredients! Only thing I didn't have was sunflower seeds, so I threw in some steel-cut oats instead. We used it for avocado toast, as the author suggested, and it's definitely our new favorite bread for that purpose!. Nicely dense and chewy, with great flavor. We'll make this again.

  • anya_sf on September 25, 2018

    I used all wheat berries. The dough was wet and heavy as expected. However, it rose quite high after shaping, but then sank in the oven, so I guess I overproofed it. The texture was dense and hearty, with a nice flavor. I just wish the loaf was taller.

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