Dakota Norwegian rye from The Rye Baker: Classic Breads from Europe and America (page 83) 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 November 27, 2024

    Made a few subs - no coarse rye meal, so used all white, and subbed dark rye for medium. This was a very pleasant sandwich bread, easy to handle. I would bump up the hydration slightly, as it felt a little tight. Would make again.

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