Ray bauer's swedish rye bread (limpa)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Fennel seeds |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Caraway seeds |
| ¼ | cup | Cracked wheat |
| 2¼ | tablespoon | Margarine or butter |
| 2¼ | tablespoon | Molasses or barley malt |
| 1 | tablespoon | Grated fresh orange peel |
| (zest) | ||
| ¼ | teaspoon | Baking soda |
| 1½ | cup | Whole wheat or rye flour |
| (your choice will affect | ||
| The taste - I prefer wheat) | ||
| 1½ | cup | High gluten bread flour |
| 2 | teaspoons | Dry yeast |
| 2 | teaspoons | Gluten (IMPORTANT!) |
| 3 | tablespoons | Buttermilk powder |
Directions
THIS STEP IS VERY IMPORTANT!
Combine the first 7 ingredients (using FRESH seeds only!) in 1⅓ cup of boiling water and soak for 1 hour minimum. (This pre-soaks the cracked wheat and pre-releases the other flavors.) Dump this concoction into a bowl and add the remaining 6 ingredients.
Set your bread machine to White and bake at the medium setting...
Manual -- do the normal knead and rise tricks. Bake at 350 F for 30 ~ 35 minutes. (test this since oven temps. vary) Makes 1 loaf
Contributed by Ray Bauer Hacked into MM by Wesley Pitts especially for the FIDO Cooking Echo