Ray Bauers Swedish Rye Bread (Limpa)
Try this Ray Bauers Swedish Rye Bread (Limpa) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
breads
butter
orange
port
milk
grains
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 ts dry yeast
- 1 ts cumin seeds
- 1/4 ts baking soda
- 1 1/2 c whole wheat or rye flour
- 2 1/4 tb molasses or barley malt
- (your choice will affect
- 1/4 c cracked wheat
- 2 1/4 tb margarine or butter
- (zest)
- 1 1/2 c high gluten bread flour
- the taste - i prefer wheat)
- 2 ts gluten (important!)
- 3 tb buttermilk powder
- 1 ts caraway seeds
- 1 tb grated fresh orange peel
- 1 ts fennel seeds
- Carbohydrate 56.69718 g
- Cholesterol 21.069 mg
- Fat 54.8670075 g
- Fiber 3.73599998474121 g
- Protein 19.9357975 g
- Saturated Fat 10.080971 g
- Serving Size 1 1 Serving (157g)
- Sodium 829.59075 mg
- Sugar 52.9611800152588 g
- Trans Fat 8.16327424999999 g
- Calories 770 calories
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
