Seeded rye with kvass [Maia Surdam, OWL Bakery] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 173) by Jennifer Lapidus

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  • EYB Comments

    Can substitute beer for the book’s “Kvass” specified in this recipe, and whole grain sourdough bread for rye sourdough bread. Leaven must stand 8-10 hours, pre-ferment must rest overnight, dough must rise 2-4 hours, and bread requires a 24-hour rest. Kvass requires 2-3.5 days.

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 beer for the book’s “Kvass” specified in this recipe, and whole grain sourdough bread for rye sourdough bread. Leaven must stand 8-10 hours, pre-ferment must rest overnight, dough must rise 2-4 hours, and bread requires a 24-hour rest. Kvass requires 2-3.5 days.

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