Lori's Rye Bread

• 2 teaspoons fennel seeds (toasted, ground)
• 2 teaspoons cumin seeds (toasted, ground)
• 2 teaspoons caraway seeds (toasted, ground)
• 12 cup Bulgar wheat
• 4 12 tablespoons butter (room temp)
• 4 12 tablespoons molasses
• 2 tablespoons orange rind (grated)
• 2 cups boiling water
• 23 cup warm water
• 4 teaspoons yeast
• 1 pinch sugar
• 3 cups flour
• 3 cups rye flour
• 2 tablespoons wheat gluten
• 12 teaspoon baking soda
• 6 tablespoons dry buttermilk

1. Combine the seeds, bulgar, butter, molasses, orange peel and boiling water.
2. Let stand 1 hour.
3. Combine the warm water, yeast and sugar.
4. Let stand until foamy.
5. Add bulgar mix.
6. Combine the flours, gluten, baking soda and dry buttermilk.
7. Stir into bulgar mix, 1 cup at a time.
8. Knead until smooth.
9. Place in a sprayed bowl.
10. Cover with a damp towel.
11. Let rise in a warm place for 1 hour.
12. Punch down.
13. Repeat.
14. Punch down.
15. Form into 2 loaves.
16. Place on sprayed baking sheets.
17. Cover with same towel.
18. Let rise 30 minutes.
19. Heat oven 350.
20. Place a pan of water in the oven.
21. Bake loaves 30-35 minutes or until hollow sounding when tapped.
22. Let cool on racks.

fennel seeds, cumin seeds, caraway seeds, bulgar wheat, butter, molasses, orange rind, boiling water, water, yeast, sugar, flour, rye flour, tablespoons wheat gluten, baking soda, buttermilk

Taken from www.food.com/recipe/loris-rye-bread-160470 (may not work)