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Real NY Jewish Rye Bread
August 24, 2013

This recipe is hands-down, the best recipe for rye bread I have encountered. I have successfully made it in the bread machine, using either the full loaf cycle, or the dough cycle and finishing it off the second rising in a loaf pan then baking it in the oven. It is perfect as written but sometimes I add 1 heaping tsp. of grainy mustard to enhance the flavor. To change things up I've also substituted demerara sugar with organic barley malt syrup, which is commonly used by bread bakers. Thanks for a fantastic recipe.

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