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Caraway rye bread
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- 100 g filtered water
- 100 g rye flour
- 100 g Mother sourdough starter (see Tips)
- extra virgin olive oil, to grease
- 350 g filtered water
- 500 g wholemeal plain flour, plus extra to dust
- 50 g baker's flour
- 1 - 2 tsp caraway seeds, to taste
- 2 tsp salt
- ice cubes (approx. 10)
- per 1 Complete recipe
- 9719.5 kJ / 2314.2 kcal
- 84.3 g
- 409.2 g
- 17.7 g
- Saturated fat
- 2.3 g
- 84.8 g
- 4483.7 mg
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