Helsinki buttermilk rye (Sturenkadun piimälimppu) from The Rye Baker: Classic Breads from Europe and America (page 172) 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

  • Eat Your Books

    Can substitute light molasses or honey for malt syrup.

  • dinnermints on July 18, 2022

    Lovely bread with a delightful and mild flavor. I over-proofed the dough, but the texture was still nice. Next time I’d try making it in loaf pans.

  • jenburkholder on August 07, 2021

    Quite delicious. I used honey instead of malt syrup. Contrary to what the headnotes say, it's a light and fluffy bread, good for sandwiches. Anise-forward, though, so be sure to like that flavor.

  • MollyB on April 08, 2019

    Delicious and complex bread. As the notes in the book recommend, this was great with Havarti cheese.

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