Volkornbrot with fenugreek and brown sesame [Gregory Seymour, Pizzeria Gregario] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 171) by Jennifer Lapidus

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

    Leaven must stand 15-20 hours, dough must rise 3.5-5 hours, and bread requires a 24-hour rest.

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