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Pumpernickel Rye Bread

Reviewed: Feb. 6, 2011
I made it aaa'artisan" style. I added 3T. gluten, also. It didn't rise upward, mostly out! I can see why this needs to bake in a pan! I did get a loaf aprox. 2 1/2 inches tall, tho' It is nice and light, although I thought there was too much cocoa. The flavor was very strong. Other than that, good recipe!
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New York Rye Bread

Reviewed: Jan. 28, 2011
Mine came out like a brick!
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