Wholegrain rye and buttermilk loaf from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 59) by Pippa James and Michael James (AU)

  • rye flour
  • buttermilk
  • molasses
  • wholegrain rye flour

  • EYB Comments

    The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Requires 12-15 hours to prepare. See recipe for variations.

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. Requires 12-15 hours to prepare. See recipe for variations.

  • Astrid5555 on June 21, 2020

    One of the very few recipes that could be prepared in one day if you have a healthy starter. No folds and no overnight proving in the fridge needed. Substituted honey for molasses. Has quite a dense crumb, very delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.