Onion-rye bread from How to Cook Everything: Simple Recipes for Great Food (page 233) by Mark Bittman

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

    Can substitute bread flour for all-purpose flour.

  • shoffmann on March 22, 2017

    I had some trouble with this recipe. Instructions mentioned it was unlikely that the dough would be too wet, but I ended up with the consistency of a thick pancake batter. I added additional bread flour (maybe 1/2 cup to a cup) until the dough matched the description in the recipe, but with this addition the food processor started making a terrible noise so I finished by hand. Rising and shaping the loaf went smoothly, but then comes an instruction to bake 15-20 minutes at a high temperature then lower the temperature and continue baking. There was no description of what the bread should look like at this point so I split the middle and turned the oven down at 18 minutes. The resulting bread was quite tasty and had a wonderful crisp crust so I would try this again, but not without modifications to proportions and technique.

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