Rye sandwich bread from Bake from Scratch Magazine Special Issue: The Bread Collection (2016) (page 34)

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

  • racheljmorgan on October 23, 2022

    Came out beautifully. Not a lot of oven spring, but this recipe doesn't take forever to rise either (thanks to it being 2/3 white flour). I personally wanted more caraway flavor from the bread. It's more or less a neutral, dense base for sandwiches and holds together extremely well for making thin slices. The bread lasted for well over a week, so it keeps well, but it just didn't have much flavor.

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