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[–] 9 points 9 months ago

Rye bread.

I hate caraway seed, and all of the rye where I grew up had caraway in it. I now live in Germany where caraway is much more generally prevalent, but it’s not automatically included in all rye bread, and it turns out that rye is a really nice grain for sturdier bread that keeps way longer than wheat. Dinkel/spelt/farro is also great.

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