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Originally Posted by vermin
I applaud the choice of muenster for cheesiness.
Never had a tuna steak, just the canned oily mush.
I've baked bread before and I like rye, but I could never find rye flour the few times that I've looked for it.
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It's not totally rye... you just add it to some whole wheat flour. Apparently this is how it's been done for centuries.