Dijon rye bread from Bread by Beth Hensperger

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

  • PinchOfSalt on November 13, 2013

    You can make one large loaf from this recipe. Works great doing the second rise in a basket and the baking in a La Cloche. I omit the glaze when I bake it that way. This time only, I substituted fine bulgar for the bran. It worked nicely.

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