Sourdough wheat bread with seeds from The Bread Bible by Rose Levy Beranbaum

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

    See recipe for quicker sourdough recipe with yeast.

  • ashallen on June 14, 2020

    From the author's website: In the SOURDOUGH WHEAT BREAD SEEDS on page 468, after the first paragraph add: "Cover tightly and allow it to sit at room temperature 8 to 12 hours. It will have puffed slightly. Proceed to step 2. At step 2 add the words "That night..." At step 4 on the following page add the words "The next morning"

  • Zosia on June 29, 2015

    It took 3 days and 7 pages of instructions to produce 2 beautiful loaves of sourdough with a thin crispy crust and shiny, chewy crumb. Unfortunately, the whole wheat flavour overwhelmed the flavour of all of the seeds and I was quite disappointed with it. The recipe deserves 5 stars since it guided this amateur baker with limited sourdough experience in making bread that looked and tasted like it came from an artisanal bakery, but I won't make it again. Edit: Just toasted the last slice of the first loaf - now that was delicious with the flavours of the seeds coming through.

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