Ginger-plum bread (Zwetschgen-ingwer brot) from The Rye Baker: Classic Breads from Europe and America (page 341) by Stanley Ginsberg

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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 June 14, 2022

    I think a more apt name for this bread would be "Cracked Wheat Rye Bread with Hints of Ginger and Plum," as the ginger and plum flavors are very muted. That being said, this is a hearty and dense bread with great flavor and I'd make it again. The dough is very sludgy and sticky, so 6-8 minutes of mixing the final dough turns into around 1/2 hour what with having to scrape down the bowl every 20 seconds or so.

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