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My husband loves dark rye bread, so I decided to try making him a loaf from scratch using freshly milled flour! This was my first time making this recipe, and I couldn’t be happier with how it turned out! I used my smaller VEVOR grain mill to mill the wheat for this recipe. I love having a smaller mill that’s convenient when I just need enough fresh flour for a single baking project! Here’s the recipe we used! Homemade Black Russian Rye Bread Makes 1 loaf Ingredients: * ½ cup strong brewed coffe
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Sourdough Rye Recipe: 120g active starter 375g warm water (non chlorinated) 50g dark rye flour 485-500g bread flour 2 tbsp caraway seeds (omit or adjust amount as desired) 15g salt Whisk starter and water together in a bowl. Add in the flour, seeds and salt. Knead by hand until a shaggy dough is formed. Cover and let rest at room temperature for an hour. Work 4 sets of stretch and folds spaced an hour apart. Let dough ferment until nearly doubled in size. Shape and transfer to banneton. Let rise
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This buttery, cheesy pull-apart bread is the ultimate brunch recipe. Soft homemade bread is layered with garlic butter, bacon, and melty cheese, then baked until golden brown. Every piece pulls apart into a fluffy, savory bite! Recipe from @The Butta Babe below: Ingredients ½ cup warm water (110°F) ½ cup warm whole milk (110°F) ¼ cup sugar 1 Tbsp sugar 2¼ tsp active dry yeast 1 egg, room temp 1 egg yolk, room temp 3½ cups 2 Tbsp flour 3 Tbsp unsalted butter, softened 1 tsp salt Tangzhong: 2 Tbsp
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