This is a print preview of "Ray Bauer's Swedish Rye Bread (Limpa)" recipe.

Ray Bauer's Swedish Rye Bread (Limpa) Recipe
by Global Cookbook

Ray Bauer's Swedish Rye Bread (Limpa)
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  Servings: 1

Ingredients

  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Caraway seeds
  • 1/4 c. Cracked wheat
  • 2 1/4 Tbsp. Margarine or possibly butter
  • 2 1/4 Tbsp. Molasses or possibly barley malt
  • 1 Tbsp. Grated fresh orange peel
  •     (zest)
  • 1/4 tsp Baking soda
  • 1 1/2 c. Whole wheat or possibly rye flour
  •     (your choice will affect The taste - I prefer wheat)
  • 1 1/2 c. High gluten bread flour
  • 2 tsp Dry yeast
  • 2 tsp Gluten (IMPORTANT!)
  • 3 Tbsp. Buttermilk pwdr

Directions

  1. THIS STEP IS VERY IMPORTANT!
  2. Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3 c. of boiling water and soak for 1 hour minimum. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
  3. Dump this concoction into a bowl and add in the remaining 6 ingredients.
  4. Set your bread machine to White and bake at the medium setting...
  5. Manual - do the normal knead and rise tricks. Bake at 350 F for 30 - 35 min. (test this since oven temps. vary)
  6. Makes 1 loaf