Valais rye (Walliserbrot) from The Rye Baker: Classic Breads from Europe and America (page 235) 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 January 02, 2023

    Such an excellent bread. The abundance of walnuts with the sour rye flavor is fabulous. The dough is very sticky and thus difficult to shape, so I did an experiment - shaped one as best as I could, but for the other one, I just plopped the dough into the pan and smoothed it out. Both loaves turned out pretty much the same so I’ll be doing it the easy way in the future. It’s possible to make nice thin slices, would probably make a really good crackers if the loaf were a smaller size.

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