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A modern, lighter take on the German classic. The combination of molasses and fennel gives a fabulous flavour. Perfect with Boursin au poivre!

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Ideal for a bread maker with a rye programme. Don't forget to use the special rye paddle otherwise the very stiff mixture might strain the motor!

Use 50/50 rye / wholemeal for a heavier, more traditional loaf, or 50/25/25 rye / wholemeal / granary for a lighter result.

250g rye flour

250g wholewheat flour (or 125g wholemeal / 125g white or granary)

2 tablespoons molasses

2 tablespoons olive oil

2 tablespoons milk powder (optional)

2 tablespoons cocoa powder (optional for a hint of chocolate)

1 tablespoon fennel seeds (or caraway if you prefer a more bitter flavour)

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

half to one tsp salt

2 tsp fast acting yeast

380ml water.

Pop all the ingredients in the bread pan and select the rye programme.




Added by: FreddieFishCake

Tags: Bread Rye

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