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All this talk of rye made me crave a Danish Rye bread. And of course for the recipe. https://theryebaker.com/sourdough-danish-rye/ Used a dark rye flour which is described as perfect for Scandinavian Rye Breads. Didn't have any coarse rye so substituted it for spelt grains roughly ground in a coffee grinder. And for the dark corn syrup or light molasses I used barley malt
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