Yeasted rye from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

  • rye flour
  • buttermilk
  • caraway seeds
  • bread flour
  • instant yeast
  • caramel color
  • EYB Comments

    Sponge should ferment 4 hours before using.

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

    Sponge should ferment 4 hours before using.

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