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German Sour Dough Bread

2.1 liter water
400 g yeast
1.5 kg flour
1.5 kg rye flour
150 g margarine
30 g improver (gluten)
60 g salt
100 g bread crumbs
200 ml sour liquid

Mix together into a dough. Let proof. Roll dough into a loaf.
Cut 2 shallow cuts along the top of the loaf. Sprinkle with flour.
Let proof again. Bake at 200 C degrees untril cooked

The amount of yeast is correct. This is an industrial recipe. In
a bakery we don't have the time to sit around and wait for dough
to rise all night. But apart from that the recipe could be used
at home.

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