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We blend hearty rye with tangy buttermilk for this sourdough bread that will be perfect for sandwiches or snacks.

Source: Martha Stewart Living, June 2002
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Ingredients

Directions

Cook's Notes

This bread will stay fresh for several days when stored in a bread box or an airtight container at room temperature. We made it with dry yeast to cut down on the preparation time, but if you like, you can substitute the yeast with two cups Rye Sourdough Starter. Omit the first step, combine buttermilk with starter, and proceed.

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