Recipe for Wheat and Rye Bread. 
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Yield:
1
Ingredients:
Amount Ingredient
4 cup culture from the first proof
2 tbl dark molasses (I have skiped the molasses)
2 tbl honey (I have skiped the honey)
1 cup milk (I have used water)
2 tsp ground coriander
2 tsp salt
4 cup finely milled rye flour
4 cup finely milled whole wheat flour
Instructions:
Instructions: 1. Warm the milk to lukewarm

2. Add Milk, molasses, honey, salt and coriander to the culture in a large mixing bowl and mix briefly.

3. Add most of the flour and mix well. Add flour until too stiff to mix by hand. Then turn onto a floured table and knead in the remaining flour until satiny. (I knead about 15 min.)

4. I have made loaves in regular bread pans and also laid loaves on a greased baking sheet. If you use the baking sheet I think the loaf needs to be stiffer. Proof at 85 deg F for 2 or 3 hours.

5. Bake at 350 deg. F. for about 40 minutes. Cool on a wire rack.

6. The slicing properties improve after the bread has a chance to sit and gel for a day or two.

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