I can attest to the joy of baking with Rye. I have not been able to get the a Medium Ground Rye for a great many years, but when I was able to get the Hodgson Mills (I think that’s the name) I used it in my much chased after banana/fruit/nut bread which created a beautiful lightness in the result. Friends still ask me when I’m going to make my bread again. I haven’t for about ten years now

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