Name: Ray Bauer's Swedish Rye Bread (Limpa)
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

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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