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(c) A Marcy Goldman,BetterBaking.Com Original Recipe
www.BetterBaking.Com

Old World Style Rye Bread with Altus

This recipe is retired to A Passion for Baking, Marcy Goldman, Oxmoor House, 2007.
A heavenly moist, and deeply flavored rye bread. Use stone ground dark rye flour for this .Altus is simply soaked, left over rye bread. It is a secret ingredient in this great bread. Start the sour for this bread 24 hours ahead. If you were going to make one rye bread, this would be it. A ‘sour’ is the term for starter in rye bread making. I like this bread as my black or Russian bread too but for that version, I add 1 tablespoon of baker’s caramel.

 

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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