"Archipelago" bread (Skärgårdslimpa) from The Rye Baker: Classic Breads from Europe and America (page 166) 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 March 18, 2023

    Agree with everything dinnermints said, right down to the baking time. Absolutely fab. I went a bit off-script, subbing oat bran for wheat bran and bulgur for cracked wheat, but it didn’t harm anything. Only thing I might change is to cut down the sweetness slightly - while good, it was definitely more of a tea loaf than something to build sandwiches on.

  • dinnermints on February 23, 2019

    Surprised I neglected to write a note about this the first time I made it; it's fantastic. Nubbly and not too sweet, dark and chewy and raisiny and rich-tasting without being actually rich. This is a slow-baked quick bread that reminds me of Boston brown bread with more heft: you wouldn't want to drop it on your toe. I did not mix it by hand for a full 8-10 minutes; just mixed for the time it took to blend it into an even batter (mixed everything together well without baking soda first, then sifted in the soda and mixed a little more) and that didn't seem to have an adverse effect. The first time I made these loaves they blew out on the sides, so this time I scored them down the middle and that worked perfectly. 1.5 hours of baking time was the ticket.

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