Rye bread from Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice (page 48) by Alexandra Stafford

  • rye flour
  • caraway seeds
  • honey
  • all-purpose flour
  • instant yeast

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

  • westminstr on September 30, 2019

    Made a half recipe with a bit of extra water and 5 minutes longer baking, as per usual for me with her recipes. Delicious!

  • hirsheys on September 01, 2018

    Like the other breads in this book, this is easy as pie to make, and this time I was able to make one of them in the correct sized bowl (1 QT) and it came out SO cute. The flavor of the rye is pretty subtle, but it's tasty, and the crumb is nice. I cooked it for the extra 5 minutes and felt it needed it. (That has been true every time I've made these breads.) I think the oil in the bread is a bit much, however. I may lower the amount next time and/or leave it out entirely. Finally, I made the mistake of putting one of my bowls fresh out of the oven in my sink with water in it and it immediately cracked - so watch out for that!

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