German five-kern bread from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- rye flour
- polenta
- bread flour
- high-gluten flour
- whole wheat flour
- honey
- rolled oats
- raisins
- brown rice
- flaxseeds
- diastatic malt
-
EYB Comments
Starter needs to be made a day or two ahead. For best flavor refrigerate dough overnight.
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.