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Pain de Seigle
Preparation info
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Method
Make rye flour dough and let rise as for pain d’épices. Omit honey, aniseed, ground ginger and ground allspice. Knead the plain rye dough
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Easy
By Anne Willan
Published 1981
Make rye flour dough and let rise as for pain d’épices. Omit honey, aniseed, ground ginger and ground allspice. Knead the plain rye dough