A short (one hour before) sponge starter (don't panic!) greatly enhances the flavor and texture of these fragrant rye buns. Great for sweet and savory or topped with cheese with a pot of tea of coffee. We tested with King Arthur's dark rye flour - supermarket rye flour just doesn't cut it. You want real rye, not rye 'flavored' buns.
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Hi there, fellow home and pro baker and fan of great recipes….