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Sour Cream Rye

1 1/2 ts Yeast
1 1/3 c Bread flour
2/3 c Rye flour
1 1/2 tb Sugar
2 ts Caraway seeds
2 tb Gluten; optional
1 ts Salt
1/4 c Sour cream
5/8 c Water


Dump in ingredients in order given. Bake on LIGHT CRUST setting.


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