Naturally leavened rye bread from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- rye flour
- caraway seeds
- bread flour
- whole wheat flour
- honey
- wheat bran
- raisins
- diastatic malt
- caramel color
-
EYB Comments
Refrigerate starters overnight and then refrigerate dough overnight. See recipe for variations.
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.