A simple sourdough sandwich loaf from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (page 54) by Molly Chester and Sarah Owens

  • stone-ground whole wheat flour
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  • rye sourdough starter
  • Serves : 1 loaf

  • EYB Comments

    Can substitute hard red whole wheat bread flour for stone-ground whole wheat flour. Can use the "Whole-grain rye sourdough starter" recipe on page 52.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted fennel, green olive, and Manchego omelets

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 hard red whole wheat bread flour for stone-ground whole wheat flour. Can use the "Whole-grain rye sourdough starter" recipe on page 52.

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