Sticky ginger rye loaf from Fermentation (River Cottage Handbook No.18) (page 208) by Rachel de Thample

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 ground ginger for fresh ginger, and maple syrup or molasses for honey. Allow to ferment for 8 hours.

  • eliza on March 19, 2026

    Sadly, this loaf was a fail for me. I’ve been making sourdoughs all my life, so I’m not sure why. I made a 1/2 recipe to try it out, and I cultured a rye levain that was very active before attempting it. Having mixed the dough and left it to rise for 8 hrs, it hadn’t moved at all so I let it go overnight. It did rise a bit, so I baked at the required temp. After 45 min it was not done so I continued, baking it for a total of 60 minutes. After cooling, the loaf was very raw inside. I’m currently wondering if this recipe has been adequately tested. I can’t imagine the full loaf actually baking in 45 minutes. I will attempt to cut the loaf into slices to toast in order to salvage the good ingredients I put in. Obviously I won’t be making this again.

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