Danish rye bread from Scandinavia - Recipes and Ingredients (page 74) by Inga Elsa Bergþórsdóttir and Gísli Egill Hrafnsson

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Accompaniments: Danish liver pâté with pickled cucumber and beetroot

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Notes about this recipe

  • Eat Your Books

    Starter requires 4 days of preparation and feeding before baking; seeds soak 18-24 hours.

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