Swedish rye
1 servings
Ingredients
| Quantity | 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 |
Directions
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