Multigrain loaf from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 41) by Pippa James and Michael James (AU)

  • rye flour
  • semolina
  • sesame seeds
  • baker's flour
  • whole wheat flour
  • poppy seeds
  • sunflower seeds
  • linseeds
  • kibbled rye
  • wholegrain flour
  • pepitas
  • white spelt flour
  • EYB Comments

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Kibbled rye requires soaking overnight. Requires 11 hours or overnight to prepare.

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

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Kibbled rye requires soaking overnight. Requires 11 hours or overnight to prepare.

  • Astrid5555 on February 20, 2021

    Best seeded multigrain loaf ever. Younger son called it his new favorite bead, so biggest praise and this with all the seeds in the crumb and on the crust. Delicious!

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