Lambropsomo from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 114) by Peter Reinhart

  • ground allspice
  • almond extract
  • dried apricots
  • ground cinnamon
  • honey
  • nutmeg
  • oranges
  • golden raisins
  • ground cloves
  • instant yeast
  • slivered almonds
  • dark rye flour
  • red food coloring
  • hard-boiled eggs
  • unbleached bread flour
  • unbleached strong flour
  • EYB Comments

    Can substitute the book's "Poolish" recipe for the "Barm" recipe specified in this recipe. Requires 7.5 hours or up to 5 days to prepare (depending on pre-ferment used). Can substitute whole rye flour for dark rye flour, lemons or lemon extract for oranges, mastic for ground cloves, and mahleb for ground cinnamon, nutmeg and ground allspice.

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

    Can substitute the book's "Poolish" recipe for the "Barm" recipe specified in this recipe. Requires 7.5 hours or up to 5 days to prepare (depending on pre-ferment used). Can substitute whole rye flour for dark rye flour, lemons or lemon extract for oranges, mastic for ground cloves, and mahleb for ground cinnamon, nutmeg and ground allspice.

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