German-style seeded rye bread from Milk Street Bakes: A Baking Book with 200 Sweet and Savory Recipes (page 88) by Christopher Kimball

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

  • EatinSnax on January 28, 2026

    This is my first time making this style of bread, and I’m really delighted with how it turned out! It was a multi-day project, and so different than other breads I’ve made, but it was a fun bake for being snowed in. The instructions were clear and easy to follow. The outcome was a heavy loaf chock full of seeds and grains that can be sliced super thin. Full of flavor, and really satisfying with a thick smear of good butter.

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