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8
slices eachEasy
By Pat Sinclair
Published 2011
For this bread, I prefer medium ground rye flour because it adds a nutty flavor and chewy texture and is high in nutrients. Brush the loaves with butter after baking and serve with meat and cheese for a casual meal.
Combine flour, rye flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut in shortening with a pastry blender until coarse crumbs form.
Stir in the buttermilk and mix until the flour is moistened. (To make a substitute for
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