The best delicious Ray Bauer's Swedish Rye Bread (limpa) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ray Bauer's Swedish Rye Bread (limpa) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ray Bauer's Swedish Rye Bread (limpa).
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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
Yields
1 servings
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