Weinheim carrot rye (Weinheimer möhrenbrot) from The Rye Baker: Classic Breads from Europe and America (page 321) 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

  • Poyma on June 18, 2023

    I came home to Califotnia after a year and a week in Northern Germany, missing German bread and cheese terribly. This recipe came ro my rescue as it comes pretty darn close to a type of bread available at Junge Backerei.

  • dinnermints on June 14, 2022

    This is a pretty bread with oats covering the outside and a crumb flecked with seeds and carrot - a good bread to bring as a gift/host offering. With this bread being mostly white rye and bread flour, it's a good loaf for people who aren't huge fans of a strong rye flavor. This was a fairly easy loaf to make as the dough came together quickly and there weren't as many steps as some of the other breads in this book.

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