Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
+ $3.75 shipping
100% Rye Paperback – March 20, 2015
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Learn more
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
About the Author
Shannon is a mama to five small children, homesteader, freelance writer, cookbook author, and fermented-food enthusiast. She is the author of four books: Simple Food for Winter, Simple Food for Spring, 100% Rye and Traditionally Fermented Food. She chronicles her family's off-grid journey at nourishingdays.com. Her latest book, Traditionally Fermented Food, is set to be released in May 2017.
If you buy a new print edition of this book (or purchased one in the past), you can buy the Kindle Edition for FREE. Print edition purchase must be sold by Amazon. Learn more.
For thousands of qualifying books, your past, present, and future print-edition purchases now lets you buy the Kindle edition for $2.99 or less. (Textbooks available for $9.99 or less.)
Author interviews, book reviews, editors picks, and more. Read it now
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
7/15/2015 -- Since my first review I have tried several of the other recipes and tweaked some by adding my own goodies with equal success. I'm so happy to have found this book!
Since we moved to the US I have been trying to find something else to replace it to no avail. Making good rye bread without wheat flour was a mystery. My husband and I were just bemoaning ( again) the loss of the wonderful Rossynsky rye bread in the UK. Once again I went off to see what the internet might offer. I found this book.and I know this is the answer.. The long brewing of the sourdough and long raising of the bread must be how the English bakery did it. They describe "long baking".
I am off to buy rye flour and get started.
Thank you for all your hard work Shannon Stonger.!