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This makes delicious, dense and fragrant rye bread. Lovely toasted for breakfast with tea or used in a pastrami sandwich. I did need a little over 1 cup extra white bread flour to get the dough to a kneadable consistency, but I think that may have been because of the particular rye flour I was using. (Half very finely milled and half quite coarse.) The dough was pretty sticky even in the end, but baked up nicely. Thank you for sharing this recipe with us.

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mianbao November 11, 2006
Beer & Rye Bread