Ray bauer's swedish rye bread (limpa)
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Ray bauer's swedish rye bread (limpa)
  Swedish    Rye    Bread  
Last updated 6/12/2012 12:51:38 AM. Recipe ID 13263. Report a problem with this recipe.
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      Title: Ray bauer's swedish rye bread (limpa)
 Categories: Breads
      Yield: 1 Servings
 
      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
 
  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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Recipe ID 13263 (Apr 03, 2005)

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