Swedish rye

Yield: 1 servings

Measure Ingredient
1 cup Water
4 tablespoons Butter or margarine
½ teaspoon Salt
2 tablespoons Fennel seed
¼ cup Sugar
1⅓ cup Water
5 tablespoons Butter or margarine
1 teaspoon Salt
2½ tablespoon Fennel seed
⅓ cup Sugar
1½ cup Rye flour
1½ cup Bread flour
2 tablespoons Vital gluten
2 teaspoons Active dry yeast
⅓ cup Mixed fruit, dried or candie
2 cups Rye flour
2 cups Bread flour
2½ tablespoon Vital gluten
2 teaspoons Active dry yeast
½ cup Mixed fruit, dried or candie

1½ LB

1 ¾ LB

Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Add the fruit at the beep or appropriate time for your machine. CYCLE: wheat, white, sweet; no timer SETTING: light to medium NOTES : Try using powdered fennel seed. The fennel may be adjusted to taste.

From: Dan Klepach

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