100% rye sourdough from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 52) by Matthew Jones and Justin Gellatly and Louise Gellatly

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

    Begin recipe 1 day ahead.

  • Astrid5555 on April 13, 2020

    I have been making this rye bread many times over the over the past weeks, baking it on a baking stone or in a Dutch oven. The latter yields the best results, 35 minutes with the lid on, 25 without and 10 more minutes directly on a pre-heated baking sheet to give the bread some more singe. Keeps well and tastes delicious! Update: made half a recipe in a small loaf pan, 30 minutes at 250, 5 minutes at 250 upside down. Works perfectly!

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