Ray Bauer's Swedish Rye Bread (Limpa)

* Exported from MasterCook *

RAY BAUER'S SWEDISH RYE BREAD (LIMPA)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Fennel seeds
1 t Cumin seeds
1 t Caraway seeds
1/4 c Cracked wheat
2 1/4 tb Margarine or butter
2 1/4 tb Molasses or barley malt
1 tb Grated fresh orange peel
(zest)
1/4 ts Baking soda
1 1/2 c Whole wheat or rye flour
(your choice will affect
The taste - I prefer wheat)
1 1/2 c High gluten bread flour
2 ts Dry yeast
2 ts Gluten (IMPORTANT!)
3 tb Buttermilk powder

THIS STEP IS VERY IMPORTANT!

Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3 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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