Caraway beer bread (Kümmel-bier brot) from The Rye Baker: Classic Breads from Europe and America (page 231) 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 corn syrup or light molasses for malt syrup.

  • jenburkholder on September 18, 2023

    Very tasty. Had to use all medium rye instead of a mix of white and medium, but i like the flavor of medium rye anyways. Nice and caraway-forward, good texture. Took a lot longer to proof than the book said and did blow out on the side (operator error!). Would make again.

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