Buttermilk rye bread
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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.
]ks۶\ m M3sqR'ubMt< IH!AJ~vJdqN7\}{O~<:)8"8"y?7<}nvvqR{7vg]W4KwY8n}79P/$?Rt13E4:,qȔe9ɡ.CB:PU^ ?-H՞幇","{eFoU4 O,+نգ@>jJN1Zt7f^_%nj^AcJ!JLAyCF9OZމIW=L}eR*o(R޿:9+@34Cݛ!1`f},9 枃YdW$,gCzޝL1ڃ.`0XF۠;($vM9df^wciH% /$R֛~lu ,2Jr?bD "nj8}H^QEAhI"fd6~ݻ]ˈ{<~|V#14sJU*x)H|_*4Ty "LHƢC'L$<@ C%Ґ iINX袶&#`?>txLGSUnms.P%?g1mgY7w[crzJ#ՏQcqtzw?uYlٕ8I߇?_<~DE{9ޜ }v6l,L޽(?:?=S5߷OKv17?{z}<񘽤-~Ξ/g]Y?×ڛg,5_zX-x"p;\7>$dSݐ- $]^ko, w׭HRiw lv UQ.ɳxWN?דߟIPk9ov=>z6ٽ̝_*I_i@j@p<w.,B @v%OFC39;r9<硓)_ (BV+P.Ws}Lv]rYt:?ZK_=AY U<>xpHPz8쯇vH^>%]ƅL1Kg3*\5bӠryq=ǐ({vy̤:e`@F4ٸ^}"BRq tF`8_O/r㦴8H Jr.hBdE\nWtY^VoH!E~}s{! gm^2 [Jl- هҒ#{~e;=Ⱦ@i/.3_wJK;0Ё@sD4WAD@aS] ܹ9v1X]KoMTd\GȧCOxCSa$qݏ)Oܒ; YpxSAPEN?:1XXig){H9xct9z@SuCgC9ޫjO42{={OO ;P lIw=Dw,UYJ -؇eJI)`Ve}( J50_\^[xaϓ@C- 1A=P #Щi:ӆs_VhAh&RfI(eSO1w`񻀲\T* 3u)+*N l[N7u׾^ do:vkHZ{!4]n~?p/뺦6ݤ~}3X@nFC^{=k 2Hۆ:^s?::DU|̥%Elz[pB+ϭ}`ռ]^'=dx ]v9q 'Uvs82J9eilx<*g0`)_OxjuZ@>f:|GO ==oوX>0"u:ǐm.0)Etqtu)-mCqűK=r $B͹Q͋[DjnKń5<3ARN[ kuڀ]L9Ο]IU`@t]$7z8g^_Sпb(A/YES@tߏSA`1d:t̝V3EKhN%zӚ\NPi)4* O 4!X2cΚ˼UԪ1V#+K B^ b|RNuҀU=a90ŠQxeO@d0(>xzyvdz{xTߢxp¡N9:r'bDxmYiʜ¨-s:Jf86s.a&r_:$/{9rxvƴ ~wT-BtMm2i# |KN5%5"_'B8o4w"e)t"/Œ. Z-;;+aY7C E8-hs-0٦SHD\&;, Z`AoFя emh] Lhn݆+6G  kMw  c3>?@scroX۲QX6Fh]i@׵͂^+Ș=]J5lq&DW&֭x4Ϸ!@Tg 3HqW&p6-3=lj!Ӳ0 tO tQ8MM`ZhKsQM@Y8'~2Am!E\np:@h! pZŕ *P8 :jp \ę;fPT}Kԭ Ķ1^A-#3F2#D.y@S#cBhp$le8Ddb6CXH>U+a@ G,:aVsȆe #laQLN&mؔG&dR3lc0& TǢ 9̐EXPxLEsL|oOfI2x2ж4=#ꛖQ c&gӶIF ʋ}e8TP}G^xLEn1-#2 ǸyXb4f!sW&ZFc]W&ZFͤ ٪[(b##L-(L( ǯk'Ăe$1.ce˥0dem?FVބHFn Θ )Lm;Nla!_~Z^ji[a mi|fiB$?14A`ږ&H &Pel}1qs'mi.&>l[F\&w|ڶ} _fS&pfu~))BHXK"t, |.Iy2_Z&`_ OEĥUv )LQIMlApW1cݷBH#ӱfH1xJ D8 |}{)c2N&So Lxhdv-c3F~ #6#k@˃e]V|DLJ&Vt-,-M}?k_iAs]&\Z-&2ilc)2ѲyVQZ2%R鴞}Kv! x499 x rl=J(4nb;Yj}I>'R'm-m`2ijm+\NYEN8Kx &%8AZal/6M#X-qx@ams.m3E)M_2.ӆ:c4F"z:6Tp{#,~iB##2 PYekTf}cM@G-wT\s[<DNxA횙-ZNl*"1TH6{eu_}m)?~X;-Zne5ŷaQpێiw],us1}n,wW: 3ymG"]dɷ\#emQ([L[-NZ䵐<`b;w[o Ugzam2LJy-7Vm-㨿_Y 4



 
      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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