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ABM Clear Flour Rye



Ingredients:
1 1/4 Cup(s) Rye flour
2 Cup(s) Clear flour
2 Tablespoon(s) Vital gluten
1 1/2 Teaspoon(s) Sugar; or honey
2 Teaspoon(s) Caraway seeds
1/2 Cup(s) Light sour cream
1 Cup(s) +3T Water
2 1/4 Teaspoon(s) Instant yeast
Directions: Bake on basic white bread cycle. Watch first kneading and dribble in more water by teaspoonsful, if the dough ball seems rough and dry. "Clear or 'common' flour, referred to in SECRETS OF A JEWISH BAKER, is a special flour milled from the very outside of the endosperm or the 'white' part of the wheat berry. This are of the endosperm contains higher levels of minerals as well as more protein although not the type of protein that is gluten producing." "According to those who bake real Jewish rye breads, clear flour is what gives them their tecture, color and 'bite.' Source: King Arthur Flour
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