Buttermilk rye bread
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]w8yWhٝl1WޓGi>s|d@wfciӭԀIWWߕ1Gh£98yz Ӳ޵-r?cd7腱1<ٶl֘,[qz&uk!Lv1ڕ78PE5Cq<3Hl)I3=cU43B umŜļi(Yf #!ɬ{7kIebAUP&5<Y"j6ZI6ʱq҈g6i6VӶ ̼ pRM!AVE 'd%Mj:ȇJIuRŶ??9+lA$e ɗݚ2B&t8,:< T3'w7iF^g ,.%JIgdr/BUMRE>F38|Lu{i^"yOV3r)3poQaON8{^޿+?~}zGf?W'CΦg(+~p|9~?㩳U^GGG/}x9;`@1fu5Ѫ9OmrLٻDŽ\g/Mh|VՒ\*iFr>B) !DTɨ˺7[HwӬiZun:wV |G4uU.Rx!ae|H'o2٫sU"3Vq+P싚 d Zh Hܺxtހ~Z9C19|bl,㡑)4-Z3910dB^ѬPB& 9m|ϒ/?~8d%:?v^Nꍆڏ|s?DF4>YWRUd?\McGV39A&"哕3Nű!@q!R("qݡTAs|lF]7|@ ^,P .nO Jzf~AZX'*;g9Gp+(Y]mЙyTօȫ R2Jq=X(_\|B="Z>C.\31nU\lPO)ˇXK/w Y 9)_`gI tf`p1gQCT R,d1MÕQ0/iʵrQEhBtNF)g }:EzvISL=SC.{YSc0 ޔftH gRD!!aApw-,k;mU:Hg)N'D)9s! )s,)fϘQOf_;hq*Ǐz mu]^ Ewƍd3pwm߃1,p:69AB.tJwPݑWKRPt7$%ۮ0kn$g+&jTƘ1 9+i35Ѽ(6 Wp"`pꣂ3h- &Ψ |%i GQȼ˝}NP-ׇZV1& K ̊Sb_q \0a>ILP[pD/arag%$cqhKJ#P4(5$6+p*:6Rbw\W?_K|aO> JcizM|,UlT|/* i<rg*pFcCᑐ(* $dtP]:)gNXfTqc h1hO"T~CԏԻOSfq\ iiHg|!SEJ\J_;y. MyPvc .\ȼ`c3B*n<5CUm(LHR֠:UT;Sʔاn 3 fŅ6,PA`ںۈDzR[?Q4zpUQG¾+zܼcq!2A l}[dQY0SMïܧf\Ņ60F,ѯX qnRN=%^F;:IxjP|G/z*g\ jK؛'-OTԍ@lWϑRS&PADȌlW3u[pLVDW'=[M<Ռ*~Ս!Uf| -TT=Zm\E4c)}m⍝S̞n-jO31L nz@ħ m֩3OUӎEAiV:9 x3<m)M+1% }qS7UM7"zpbt*V Ӵ[*& =q U,5[pp&8Yc:`3$zFd\N^:^:m*:1gan$J^|3-78Zuo>G'lzNʝ:M5;kvm3%;,7>mr8aXSe_ncu;^.*.::n׶,k7msMSL)>;mR~3S0CnHZn@h? k$)vJ9?A/]vjok;|W;dC/<w/&h(lkȕ
Buttermilk rye bread
  Rye    Bread    Low Fat  
Last updated 10/4/2011 8:11:14 PM. Recipe ID 39232. Report a problem with this recipe.
]w8yWhٝl1WޓGi>s|d@wfciӭԀIWWߕ1Gh£98yz Ӳ޵-r?cd7腱1<ٶl֘,[qz&uk!Lv1ڕ78PE5Cq<3Hl)I3=cU43B umŜļi(Yf #!ɬ{7kIebAUP&5<Y"j6ZI6ʱq҈g6i6VӶ ̼ pRM!AVE 'd%Mj:ȇJIuRŶ??9+lA$e ɗݚ2B&t8,:< T3'w7iF^g ,.%JIgdr/BUMRE>F38|Lu{i^"yOV3r)3poQaON8{^޿+?~}zGf?W'CΦg(+~p|9~?㩳U^GGG/}x9;`@1fu5Ѫ9OmrLٻDŽ\g/Mh|VՒ\*iFr>B) !DTɨ˺7[HwӬiZun:wV |G4uU.Rx!ae|H'o2٫sU"3Vq+P싚 d Zh Hܺxtހ~Z9C19|bl,㡑)4-Z3910dB^ѬPB& 9m|ϒ/?~8d%:?v^Nꍆڏ|s?DF4>YWRUd?\McGV39A&"哕3Nű!@q!R("qݡTAs|lF]7|@ ^,P .nO Jzf~AZX'*;g9Gp+(Y]mЙyTօȫ R2Jq=X(_\|B="Z>C.\31nU\lPO)ˇXK/w Y 9)_`gI tf`p1gQCT R,d1MÕQ0/iʵrQEhBtNF)g }:EzvISL=SC.{YSc0 ޔftH gRD!!aApw-,k;mU:Hg)N'D)9s! )s,)fϘQOf_;hq*Ǐz mu]^ Ewƍd3pwm߃1,p:69AB.tJwPݑWKRPt7$%ۮ0kn$g+&jTƘ1 9+i35Ѽ(6 Wp"`pꣂ3h- &Ψ |%i GQȼ˝}NP-ׇZV1& K ̊Sb_q \0a>ILP[pD/arag%$cqhKJ#P4(5$6+p*:6Rbw\W?_K|aO> JcizM|,UlT|/* i<rg*pFcCᑐ(* $dtP]:)gNXfTqc h1hO"T~CԏԻOSfq\ iiHg|!SEJ\J_;y. MyPvc .\ȼ`c3B*n<5CUm(LHR֠:UT;Sʔاn 3 fŅ6,PA`ںۈDzR[?Q4zpUQG¾+zܼcq!2A l}[dQY0SMïܧf\Ņ60F,ѯX qnRN=%^F;:IxjP|G/z*g\ jK؛'-OTԍ@lWϑRS&PADȌlW3u[pLVDW'=[M<Ռ*~Ս!Uf| -TT=Zm\E4c)}m⍝S̞n-jO31L nz@ħ m֩3OUӎEAiV:9 x3<m)M+1% }qS7UM7"zpbt*V Ӵ[*& =q U,5[pp&8Yc:`3$zFd\N^:^:m*:1gan$J^|3-78Zuo>G'lzNʝ:M5;kvm3%;,7>mr8aXSe_ncu;^.*.::n׶,k7msMSL)>;mR~3S0CnHZn@h? k$)vJ9?A/]vjok;|W;dC/<w/&h(lkȕ



 
      Title: Buttermilk rye bread
 Categories: Breads, Low fat
      Yield: 1 Servings
 
           -- 1 Pound Loaf:; 1 1/2 lb
           -loaf:
      3 tb Dried buttermilk; 5T
      2 c  Bread flour; 3 cups
    1/3 c  Rye flour; 1 cup
      1 ts Salt; 1 1/2 tsp
  1 1/2 tb Brown sugar; 2 T
      1 ts Caraway seed; 1 tsp
      1 tb Heidelberg Rye Sour; to 2T
           -(for both)
    7/8 c  Water; 1 3/8 cups
      1 tb Butter or margarine; 1 1/2T
      2 ts Yeast; 3 tsp
 
                          Use regular bake cycle, light crust setting.
  Delayed timer okay. *My addition, for a more authentic soour rye
  taste. Available from King Arthur Flour Baker's Catalog,
  1-800-827-6836
  
  from Rehberg & Conway, Bread Machine Magic
  
  I've found this could work well as mixes. I'll be packaging the dry
  ingredients in zip-lock bags, labeling with instructions to add water,
  oil/butter/ and yeast, and giving them as gifts to friends and
  relative who own bread machines.
  
  >From: Sandal@aol.com From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe
  
  




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Recipe ID 39232 (Apr 03, 2005)

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