Italian whole-wheat and rye bread (Pane integrale con segale) from Baking Bread: Old and New Traditions (page 42) by Beth Hensperger and Joyce Oudkerk Pool
- rye flour
- honey
- active dry yeast
- coarse whole wheat flour
- unbleached all-purpose flour
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.