I started the dough for this bread last night, since it has to rise 10-12 hours. It has hardly any yeast in it, so if you are looking to save a few pennies, a slow rise recipe might be just the thing for you. I can't believe how big it got! The recipe I used had some rye flour in it too. Only one more day left....I am looking forward to it. It will be nice to have a freezer full of bread for August!
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