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Unyeasted Carrot Rye Bread with Caraway



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Unyeasted Carrot Rye Bread with Caraway

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:


Ingredients:

2 c Rye flour
4 c Whole wheat flour
2 c Carrot pulp
1/2 c Caraway seeds (or more; to
-taste)
1 1/2 ts Salt
2 tb Sesame oil (if no sesame
-oil; use all corn oil)
2 tb Corn oil; or other light
-vegetable oil
3 1/2 c Boiling water (or slightly
-less; for carrot puree)

Serves:

12 Servings
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