Seeded whole-grain bread from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 32) by Tieghan Gerard

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Notes about this recipe

  • Saltairelife on October 24, 2025

    Didn't turn out for me. Didn't rise. Too dense.

  • Frogcake on June 16, 2024

    I used medium grain rye in place of dark flour and white pastry flour instead of whole grain pastry four. This is a good bread recipe, and as another review commented, it makes really awesome toast! Also recommend a second rise overnight. Very tasty bread which I would make again.

  • anya_sf on October 11, 2022

    I used regular whole wheat flour and pumpernickel. Added 2 tsp whole grain bread improver. Chilled the dough overnight. Unfortunately I underbaked it - will check internal temp next time. The edge pieces made delicious toast, so I'll definitely try this again.

  • KarenDS on June 18, 2022

    Used medium organic rye instead of dark rye. Needed quite a bit of extra flour during mixing. Bread turned out very nice.

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