Kerri's sandwich rye from Bittman Bread: No-Knead Whole-Grain Baking for Every Day (page 120) by Mark Bittman

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

    Takes thirteen to seventeen hours. You may use the Bittman bread whole wheat starter recipe on p. 24. See recipe for variation.

  • louie734 on May 19, 2025

    This is now my standard loaf. I add walnuts, sesame seeds, and sunflower seeds, usually 50g in total. Sometimes I add caraway, sometimes not. It slices and freezes well for toast and is really satisfying. UPDATE: This works as well in the Dutch oven (identical baking instructions to the basic loaf). Most recent variations are with sunflower and walnut, sometimes caraway or sesame. Before I drop it in the pan, I cover the parchment with enough walnuts, pumpkin seeds, or sunflower seeds to stick to the bottom in a single layer, then I shake in the other seeds to cover the sides and the top. This makes a nutty, toasty, decadent crust, and is my favorite variation yet.

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.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.