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Roggenmischbrot mit Brotgewürz
1/3 whole rye and 2/3 unbleached white all purpose flours.
900g flour
590g water
25g bread spice: dry roasted and ground anise, caraway, fennel and coriander seeds
18g salt
7g yeast
Mix, knead, overnight refrigerated ferment, shape, 1 hour proof, bake at 425F for about 55 minutes.
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