Zakopane buttermilk rye (Chleb zakopiański z czarnuskza) from The Rye Baker: Classic Breads from Europe and America (page 299) 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 31, 2024

    With a few tweaks, this was a simple, pleasant sandwich bread. As dinnermints noted, it’s too dry as is (mine wouldn’t even come together), so I added a few healthy splashes of buttermilk into the dough as it was kneading. I also used about half medium rye instead of white rye (ran out) and baked in a loaf pan, since I wanted a sandwich bread. Proofed significantly longer than stated, until nearly doubled. Turned out well.

  • dinnermints on March 23, 2018

    Only giving this two stars because my husband did manage to take sandwiches on this bread. Otherwise, way too dense and not very flavorful. I shouldn't be surprised since hydration was 64%; am thinking it might be best to avoid low hydration breads in this book.

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