Classic Rye Bread

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Michael Ruhlman


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12 ounces/340 grams bread flour

8 ounces/230 grams rye flour

12 ounces/340 grams water

1 teaspoon/3 grams active dry yeast (if you need a fast rise, you can double this)

1 tablespoon/7 grams caraway seeds

2 teaspoons/10 grams kosher salt

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