Normandy apple cider rye (Pain au cidre) from The Rye Baker: Classic Breads from Europe and America (page 115) 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 September 03, 2021

    I concur with everything dinnermints said. Easy, tender, and tasty. Even got a thumbs-up from a rye disliker. Would make again.

  • dinnermints on November 20, 2018

    Possibly the easiest bread I've made out of this book so far, and delicious. This bread has a tender, close crumb, caramel coloring, and a light apple fragrance/flavor due to the hard apple cider that provides the only liquid in the recipe. Usually when I see 18-20 minutes of mixing in Ginsberg's recipes, it translates into 30-40 minutes due to needing to scrape down the bowl every 30 seconds, but this dough whopped around in the bowl just fine by itself up until 12 minutes. Looking forward to some grilled sandwiches on this bread.

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