Ray bauer's swedish rye bread (limpa)

Yield: 1 servings

Measure 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
\N \N (zest)
¼ teaspoon Baking soda
1½ cup Whole wheat or rye flour
\N \N (your choice will affect
\N \N The taste - I prefer wheat)
1½ cup High gluten bread flour
2 teaspoons Dry yeast
2 teaspoons Gluten (IMPORTANT!)
3 tablespoons Buttermilk powder


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

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