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European peasant bread from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 46) by Jeff Hertzberg and Zoë François

  • rye flour
  • cornmeal
  • whole wheat flour
  • granulated yeast
  • unbleached all-purpose flour

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Accompaniments: Portuguese fish stew

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Notes about this recipe

  • zorra on August 18, 2014

    When made with sourdough, the most delicious of all the Francois & Hertzberg breads. I add 1 + 1/2 cups sourdough, reducing AP flour & water accordingly. Preferring more whole grains, I make the recipes in their Healthy Bread book more often. But for us this is tops for flavor, & fast-disappearing.

  • louie734 on May 01, 2014

    Probably my most-used recipe. Deeply satisfying baked as a loaf or baguette. Delicious as pizza or flatbread dough, too.

  • fprincess on November 07, 2010

    Rustic, tasty, delicious.

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