Rye & white bread with caraway
I make this in a bread maker, so I add the ingrediants in the listed order, then set on the whole wheat bake setting for the medium sized loaf (which is actually considered large).
If you aren't using a breadmaker, I assume you would:
It took me a couple of tries to get close to this and a chat with a Polish baker I bumped into. It is very common in Milwaukee, Wisconsin where I think it traditionally had some boiled potato in it as well. I think it is the best bread for liver pate (liverwurst) or ham or salmon & cream cheese.
Added by: Peter M
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