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Yogurt Rye Bread

2/3 c Water -- @85-105F
2 T Brown sugar
1 t Salt
2/3 c Yogurt, skim milk
2 c Whole wheat flour
1/4 c Wheat gluten
1/3 c Rye flour, dark
2 t Yeast -- rapid-rise


Run on whole wheat cycle.

NOTES : This is a somewhat dense bread. It approximates sourdough rye.




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