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Deli-style rye from Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking (page 58) by Jeff Hertzberg and Zoë François

  • rye flour
  • caraway seeds
  • cornmeal
  • granulated yeast
  • unbleached all-purpose flour

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Notes about this recipe

  • chawkins on March 22, 2014

    This is a decent bread. Last time I made it was when the book first came out about six years ago. I successfully quartered the recipe both times to make just one small loaf. I mixed the dough a day ahead, let it rise and collapse, and refrigerated overnight; shaped, proofed and baked the following afternoon. The small size of the loaf is perfect for the two of us.

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