Frisian black bread (Fries swartbrood) from The Rye Baker: Classic Breads from Europe and America (page 134) 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 23, 2021

    This was very nice. Good, sour flavor and a nice crumb; makes a good open-faced sandwich. Didn't proof a whole lot in the oven (nowhere near 1/2 inch from rim), but rose nicely once the heat was on. Would definitely make again.

  • dinnermints on March 21, 2020

    This was a lovely and easy dough to work with. The bread has a lot of flavor, a moist crumb, and a noticeable sourness to it, which I really like. The crust is quite dark and a little on the dry side (eating the end piece took considerable chomping), but has a satisfying chew to it on a non-end piece. I did get an air pocket just under the top crust, which means I overproofed it. I followed the instructions and baked it when the dough was about 1/2" or so from the rim; next time would do 3/4" or so from the rim.

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.