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

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

  • Embry on April 20, 2026

    Tasted ok but didn't like texture. Made 1 loaf. No caraway

  • PennyG on April 06, 2026

    Another winner from this book! I increased the amount of caraway seeds.

  • anya_sf on July 31, 2025

    Very good for little effort. Mild rye flavor even using dark rye flour. The bread stayed fresh for days.

  • jdejong on September 28, 2024

    Used dark rye flour from Bob’s Red Mill. Increased the amount of Caraway seeds. A delicious bread to serve with homemade soup. Great result for so little effort.

  • hbakke on March 12, 2023

    The rye flavor was faint, but the caraway seeds were a nice addition. Perfect low effort/high reward bread. I would make this recipe again.

  • 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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