Deli-style rye from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 58) by Jeff Hertzberg and Zoë François

  • rye flour
  • caraway seeds
  • cornmeal
  • granulated yeast
  • unbleached all-purpose flour

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

  • chawkins on March 22, 2014

    This is a decent bread. Last time I made it was when the book first came out about six years ago. I successfully quartered the recipe both times to make just one small loaf. I mixed the dough a day ahead, let it rise and collapse, and refrigerated overnight; shaped, proofed and baked the following afternoon. The small size of the loaf is perfect for the two of us.

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.