Swedish Limpa Rye

1 1/2 pound loaf

1 1/8 cup warm water
2 1/2 cups all purpose or bread flour
1 cup rye flour
1 tsp salt
1 tbsp. canola oil
1 tbsp honey
1 1/2 tsp caraway seeds
1 tsp. fennel seeds
grated rind of one and a half oranges
1 1/2 tsp active dry yeast

Place all ingredients in bread pan according to your machines instructions.
Allow to cool one hour before slicing.






Black Forest Pumpernickel
1 1/2 pound loaf
1 1/8 cup warm water
1 1/2 cups bread or all purpose flour
1 cup whole wheat flour
1 1/2 tsp salt
1 1/2 tbsp. oil
1/3 cup molasses
3 tbsp. cocoa powder
1 tbsp. caraway seeds
2 tsp active dry yeast
Place all ingredients in machine, select light crust setting.
Allow to cool one hour before slicing.

These two breads are my favourites.
As you know flour and water portions are to be adjusted accordingly. When kneadding if to hard add more water just untila nice soft pull away from sides ball.
Or too soft add more flour just til a nice soft pull away from sides ball.

Usually I alway add to my rye breads one tbsp. of gluten regardless of the cups amount of flour. This is not necessary though. Hope you try these and enjoy them.
I also make a sauerkraut rye bread and a citrus rye bread.

Thanks and bye for now
Andrea