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Swedish Rye Bread
January 29, 2010

This recipe is exactly the same as my great aunt Ruth's... straight from Sweden! I grew up on this bread and it's always been a family favorite. We like it with a little ground cardamom thrown in with the flour. I also like to use stone ground rye flour, and add organic wheat gluten to improve the volume and texture. Although round loaves are truly Swedish, I bake mine in two regular loaf pans. Wonderful!!

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