Auvergne rye-wheat boule (Pain de méteil d'Auvergne) from The Rye Baker: Classic Breads from Europe and America (page 111) 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 December 11, 2022

    This was good. Nicely sour and flavorful, with a relatively light texture. All-purpose - not too “rye-y”, goes with lots of things.

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