Old-school deli rye from The Rye Baker: Classic Breads from Europe and America (page 80) by Stanley Ginsberg

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

  • jenburkholder on February 24, 2024

    Liked but didn’t love this - ended up a bit doughy even after baking to temp, and the flavor wasn’t as deep as I wanted. Still made a good sandwich.

  • blumietunes on September 25, 2019

    Excellent flavor, nice texture. My only gripe is that after glazing, the crust was soft, and the glaze wasn't that noticeable. I think I would have preferred it without...

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