Black bread from Big Book of Bread: 125 Recipes for Every Baker (page 265) by King Arthur Baking Company

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

    Allow to stand at room temperature overnight.

  • Thorium0232 on May 31, 2026

    Really flavorful bread. I used it to dip in lentil soup and it worked really well.

  • diane_6k48ti on May 23, 2026

    Baked this today, excellent flavor, rye with caraway. I used local sorghum instead of molasses. I will make again!

  • NicoleBrown on January 20, 2026

    So good! I’ve been wanting to bake this for a while; I just had to remember to stop drinking all the coffee. Flavor has some really good complexities. I did make a couple swaps! I used aquafaba in place of the olive oil. Instead of 4 cups of all-purpose flour, I did 2 cups of white whole wheat and 2 cups of all-purpose. Still worked up great! Took me about 35 minutes to hit 210F after removing lid from Dutch oven.

  • Plumberful on June 10, 2025

    This might be my favorite bread from the book! It’s a strong dark Rye and the dough was very easy to work with. I’ve baked it several times now and it will become a regular.

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