Rye Bread with Wild Seed Mix

Preparation info
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

By now we've all gotten pretty well turned off that tasteless, mushy, air-inflated guck, packaged and preserved with who knows what, that passes for "bread." The Consumer Revolt has filled supermarket shelves with organic bread, wheatberry bread, stone-ground bread, and myriad improvements over the common loaf. But until you've tried this heavenly rye with seeds baked in the wet-pot, you'll never know why they called it "the staff of life."