Everyday light rye bread (Chleb baltonowski) from Dobre Dobre: Baking from Poland and Beyond (page 79) by Laurel Kratochvila

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 cornmeal or whole grain flour for bran flakes.

  • tinycheesecake on April 17, 2026

    Fine crumb and light flavor. This was my first time working with rye, and I would recommend looking up what to expect in terms of gluten development since rye is rather different than wheat in elasticity and the speed of ferment. My loaf was underproofed, probably from the bulk step, so I'll go warmer and longer next time. But some additional tips on how to judge a proper proof with rye would have been nice.

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