Five-grain sourdough with rye sourdough from Bread - A Baker's Book of Techniques and Recipes (page 227) by Jeffrey Hamelman

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

    Rye chops can be substituted for the cracked rye. Bread requires 14-16 hours for preparation of the sourdough and 2 hours fermentation before baking. You may use the Developing a sourdough rye culture recipe on p. 361.

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