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Overnight Rye & Parmesan Bread

kept bymlehet
recipe bySerious Eats

1 teaspoon instant yeast
1 cup (4 1/2 ounces) medium rye flour
2 cups (9 ounces) bread flour
1 teaspoon salt
1 tablespoon cane sugar
1 teaspoon anise seeds
1 tablespoon caraway seeds
1/2 cup (1 ounce) shredded parmesan cheese
1 tablespoon unsalted butter
Olive oil



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