Rustic rye dough from Good to the Grain: Baking with Whole-Grain Flours (page 149) by Kim Boyce and Amy Scattergood

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

  • TrishaCP on July 04, 2013

    This is a bit of a project for a galette dough, in the sense that it is time consuming because the dough goes into the fridge twice to chill for at least an hour each time. (Three times if you use this dough to make the Apricot Boysenberry Tarts that go with it.) The folding technique develops a nice flaky crust and the rye flour did add a subtle mysterious flavor to the dough. I will likely make this again, but a full batch instead of a half batch so I can have an extra shell on hand.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.