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Wayne Gisslen

Old-Fashioned Rye Bread

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

  1. Dissolve the yeast in the water.
  2. Add the starter and mix to break up the sour.
  3. Add the flour, salt, and optional flavoring ingredients. Develop the dough 5 minutes at low speed. Do not overmix.

Fermentation

Rest 15 minutes

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