Rustic rye bread (Rustikt rågbröd) from Smörgåsbord: The Art of Swedish Breads and Savory Treats by Johanna Kindvall

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fresh cheese (Färskost); Chicken salad with garden cress (Kycklingsallad med smörgåskrasse); Roasted asparagus with pickled mustard vinaigrette (Ugnsbakad sparris med senapsfrödressing); Butter-fried chanterelles with walnuts (Smörstekta kantareller med valnötter); Autumn salad (Höstsallad)

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

    Bread must rest 2 hours before serving. Can substitute the book’s “Sourdough starter” recipe for sourdough starter.

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