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Swedish Rye Bread
August 07, 2012

I had to completely forget how I usually make rye bread and leave the caraway seeds in the cabinet. My only deviation from the recipe was to only make half. This baked up beautifully, with a moist crumb and a slightly chewy crust, slightly sweet and oh, so satisfying. I did make one long loaf instead of 2 small loaves, but it was ready in 30 minutes. Thanks for a new addition to my bread repetoire.

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