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A recipe for a light deli rye sourdough bread with an earthy flavor, open crumb, and soft texture thanks to the added rye flour scald (porridge).
This loaf has a great balance of wheat and rye flours. It has a bit of rye flour and scalded rye to add flavor and tenderness, but not so much that the dough is difficult to handle or the flavor of the rye is overwhelming. It makes a perfect sliced bread for ham, roast beef, or leftover Thanksgiving turkey sandwiches.
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