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

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

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