Durum rye bread from Classic Sourdoughs, Revised: A Home Baker's Handbook (page 94) by Ed Wood and Jean Wood

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

    Requires overnight proofing.

  • mduncan on May 12, 2020

    Easy to follow with spectacular results. Love this bread topped with cultured butter and a sprinkle of sea salt. Have successfully used this recipe to make a single loaf, as well as two smaller loaves by reducing the baking time to 50-55 minutes.

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