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1. Mix dry ingredients together
2. Add buttermilk and oil and let rest for 15 minutes
3. Put baking paper on cooking sheet
4. Sprinkle rye flour on bread to flatten out into a round
5. Pierce with fork to perforate
6. Bake at 385 for about 20 min
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|Serving Size: 1 Serving (364g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 214 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 4.9mg||2 %|
|Sodium 929.2mg||32 %|
|Potassium 884.1mg||23 %|
|Total Carbohydrate 170.5g||50 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 147.5g|
|Protein 31.3g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1010
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