Spicy Rye Bread
|Stock||1 1⁄2 Cup (24 tbs) (Warm)|
|Baking yeast||2 Tablespoon|
|Molasses||1⁄2 Cup (8 tbs)|
|Dried grated orange rind||2 Tablespoon|
|Fennel seeds||1 Tablespoon, crushed or ground|
|Anise seeds||1 Tablespoon, crushed or ground|
|Soft butter/Oil||2 Tablespoon|
|Rye flour||2 Cup (32 tbs)|
|Soy flour||1⁄2 Cup (8 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Milk powder||1⁄4 Cup (4 tbs) (1/3 Cup Instant)|
Dissolve the yeast in the warm stock. Stir in the molasses, salt, orange rind, seeds, butter or oil.
Add. the rye flour and soy flour and beat until smooth.
Stir together the whole wheat flour and milk powder; add this mixture gradually to the dough, using enough to make a dough suitable for kneading.
Knead until smooth and elastic; let "rise" 1 1/2 to 2 hours. It won't rise very much. Shape into 2 round or oval loaves, place on a cookie sheet that's been oiled and dusted with cornmeal. Let rise, then bake at 350°F for 35 minutes.