100% sourdough rye bread from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 239) by Peter Reinhart

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 6 days to prepare. Can substitute rye flour or unbleached bread flour for high-gluten flour, coarse whole rye flour for dark rye flour, and rye meal or rye chops for pumpernickel flour. See recipe for variation.

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