Thursday, May 26, 2011

Four Seed Rye Bread

1 1/2 cups buttermilk
1/2 tbs baking soda
3 tbs vegetable oil
3 tbs honey
1/2 tsp coarse sea salt
1 tsp dill seeds
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp anise seeds
2 cups rye flour
1 cup better bread flour
1 cup wheat or white wheat flour
3 tbs vital gluten flour
2 1/2 tsp yeast

Whole grain cycle, medium browning.

At the thirty minute mark check the ball and add flour or water if needed.

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