Five-grain country bread (Pane ai cinque cereali) from Baking Bread: Old and New Traditions (page 45) by Beth Hensperger and Joyce Oudkerk Pool

  • rye flour
  • yellow cornmeal
  • whole-wheat flour
  • rolled oats
  • wheat bran
  • active dry yeast
  • 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.

Notes about this recipe

  • Eat Your Books

    Can substitute polenta for yellow cornmeal.

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