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Sweedish Rye Bread



Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter margarine, molasses, and orange zest in a large bowl. Pour boiling water over and let soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)

Combine seed mixture along with baking soda, rye flour, high-gluten bread flour, dry yeast, gluten, and protein powder and knead until you have an elastic dough. (at least 5min) Place in oiled bowl and flip oil side up. Cover and let rise until doubled in bulk. (about 1 hour)

Punch down dough then shape into two loaves. Place in well greased pans and allow to rise another hour. Bake at 350 for approx. 30 minutes or until tops of loaves are brown and bread sounds hollow when thumped.