This was one of the first rye breads I ever made by hand. It is not sour. I still make this rye, but now I make it in the bread machine, with the spicy addition of a bit of orange, to make a loaf that is the best of its genre. If you are unfamiliar with the flavor of fennel seeds in bread, you are in for a treat; they make a totally different-tasting rye bread. Serve this bread with thick split pea soup.
Place all the ingredients in the pan according to the order in the manufacturer?s instructions.
Set crust on medium and program for the Basic cycle; press Start. (This recipe may be made using the Delay Timer.)
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|Serving Size: 1 (89g)|
|Recipe Makes: 28 Servings|
|Calories from Fat: 26 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 128.4mg||4 %|
|Potassium 105.4mg||3 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 42.3g|
|Protein 6.5g||9 %|
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Calories per serving: 239
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