Rye and barley bread (Hiivaleipä) from The Finnish Cookbook: Finland's Best-selling Cookbook Adapted for American Kitchens (page 19) by Beatrice Ojakangas

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 potato water for milk, and graham flour for barley flour.

  • mjes on September 23, 2022

    This isn't my great-aunt's barley and rye bread recipe, but it is the closest that I have found. I use light rye flour and barley with milk. This is a crowd pleaser if some guests are leery of anything but white bread.

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