Provençal rye (Pain de seigle Sisteron) from The Rye Baker: Classic Breads from Europe and America (page 119) 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

  • dinnermints on October 25, 2020

    I think the author mixed up his header notes for this recipe. "Dense, strong tasting, the color of dark coffee" - what?? This bread is almost half white flour and the rest medium rye; there is nothing in it to make it dark, and even the crust baked up pale-looking. It is also not strong tasting, nor it is it dense (that much white flour will un-dense a bread right up). Altogether an unremarkable bread. The dough was very loose, and never did gather around the bread hook per author's description. I wouldn't bother making this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.