Recipe - Ray Bauers Swedish Rye Bread (Limpa)

1 teaspoon Fennel seeds
1 teaspoon Cumin seeds
1 teaspoon Caraway seeds
One fourth cup Cracked wheat
2 One fourth tablespoon Margarine or butter
2 One fourth tablespoon Molasses or barley malt
1 tablespoon Grated fresh orange peel
(zest)
One fourth teaspoon Baking soda
1 One half cup Whole wheat or rye flour
(your choice will affect
The taste I prefer wheat)
1 One half cup High gluten bread flour
2 teaspoon Dry yeast
2 teaspoon Gluten (IMPORTANT!)
3 tablespoon 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 presoaks the cracked
wheat and prereleases 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