Salt-crusted currant rye bread from The Inn at Little Washington Cookbook: A Consuming Passion by Patrick O'Connell

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

  • MissKoo on December 21, 2020

    I've made this bread many times and it never fails to get kudos. Served with soup and salad courses of multi-course dinner. Over the years I have cut back on the amount of salt used to encrust the bread and the brand of salt makes a difference too. I use Diamond Crystal kosher salt -- found David's kosher salt to be too intensely salty. The recipe does not specify what kind to rye flour to use. I've made it with both light and medium rye flours -- it has never obtained the dark color shown in the cookbook but still tastes wonderful just warm with butter, or with cheese or smoked salmon as recipe headnote suggests.

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