| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Swedish |
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Cumin seeds |
| 1 |
ts |
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 |
INSTRUCTIONS
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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