Friday, November 30, 2012

Limpa style Rugbrod

Tue: 1 cup dark rye flour + 1 cup water
Wed: 1 cup dark rye flour + 1 cup water
Thurs: 1 cup dark rye flour
Friday:
1 cup dark rye flour
1/2 cup Muntons extra dark malt powder
1/2 cup pumpkin seeds
1/2 cup thick rolled oats
1 t yeast
1.5 t salt
1 T molasses
1 orange peel grated
 grind up:
1/2 t fennel seeds
1/2 t star anise seeds
1/2 t coriander seeds
1/4 t caraway seeds
then added 1/2 orange's juice for consistency

let rise on stove top with oven at 200 for a couple hours
just to note: 4 cups flour, 2 cups water (plus a little juice)

Bake at 350 for 65 minutes

Note: For some reason this bread wasn't rising, even after 3 hours on the stove, nothing and even after 3 more hours not much, though it did get a little lift during baking, and it smells fantastic.

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