Yogurt rye (Chleb misezany) from The Rye Baker: Classic Breads from Europe and America (page 293) 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 June 29, 2025

    I had better luck with this recipe than dinnermints, but agreed that it’s not one of the stars of the book. I ended up adding more water to create a usable dough and had to pound it in the mixer for about 20 minutes before it really came together. Texture was unsurprisingly dense but not unpleasant, flavor was fine but unexciting. Probably wouldn’t repeat but will gladly eat the rest.

  • dinnermints on August 21, 2017

    This bread reminds me of the doorstops I used to make when I first started baking whole wheat bread. There is a mistake in the first step - somehow adding 150g of water to 500g of flour is supposed to "form a slurry" - impossible. The finished product is very dense, and there isn't enough time for the bread to develop enough flavor. A shame, since it's one of only two recipes in this book that call for dark rye. I rated it two stars since it is edible, but I definitely won't be making it again. So far this is the only recipe I've tried from this book that has been a total dud, though.

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