This recipe looks insanely, evilly good. Hopefully it will be on this weekend's breakfast menu. I can vouch for the Deli Rye Flavor. I always use it when I bake rye bread and it's terrific. My rye bread has even won ribbons at the State Fair - and I'm a confirmed yeastophobe. There's nothing like a German breakfast. Who needs lunch after eating one of those? You're making me miss the business trips to Berlin. It's been too many years since the last.

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