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No recipe here. I am perfecting/trying variations of my own bread recipe; pulling from the no-knead and 18 hour rise method. I got this highly enjoyable loaf by combining 3 cups all-purpose flour with 2/3 cup wheat and 1/3 cup rye. The rye adds a unique flavor and the bread is very moist inside. The crust is nice and crispy. I am very pleased with this bread. **This picture was taken by my phone.
