About this recipe:This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute wholemeal flour for the rye flour. I prefer wholemeal. Gluten flour, a very important ingredient in this recipe, may be found in most health food shops.
300ml (11 fl oz) boiling water
1 teaspoon fennel seed
1 teaspoon cumin seeds
1 teaspoon caraway seed
4 tablespoons bulgur wheat
50g (2 oz) butter
2 1/4 tablespoons treacle
1 tablespoon orange zest
1/4 teaspoon bicarbonate of soda
150g (5 oz) rye flour
200g (7 oz) bread flour
1 dessertspoon dried active baking yeast
1 dessertspoon gluten flour
3 tablespoons buttermilk
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Method Prep:1hr › Cook:3hr › Ready in:4hr
Combine fennel seeds, cumin seeds, caraway seeds, bulgur wheat, butter, treacle and orange zest with the boiling water. Soak for 1 hour to meld flavours and soften the bulgur.
Add bulgur mixture with the bicarbonate of soda, rye flour, bread flour, yeast, gluten flour and buttermilk into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Press Start.