Ray Bauer’s Swedish Rye Bread (limpa)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Swedish | Breads | 1 | Servings |
INGREDIENTS
| 1 | t | Fennel seeds |
| 1 | t | Cumin seeds |
| 1 | t | Caraway seeds |
| 1/4 | c | Cracked wheat |
| 2 1/4 | T | Margarine or butter |
| 2 1/4 | T | Molasses or barley malt |
| 1 | T | Grated fresh orange peel |
| zest | ||
| 1/4 | t | Baking soda |
| 1 1/2 | c | Whole wheat or rye flour |
| your choice will affect | ||
| The taste – I prefer wheat), The taste – I prefer wheat | ||
| 1 1/2 | c | High gluten bread flour |
| 2 | t | Dry yeast |
| 2 | t | Gluten, IMPORTANT! |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 3.8mg
Sodium: 525.7mg
Potassium: 223.8mg
Carbohydrates: 9.1g
Fiber: 4.6g
Sugar: 1.6g
Protein: 4.6g