Lars' rye bread
Lars, I made your rye bread and I love it. The fennel gives it a nice extra bump of flavor, and I love fennel anyway.
I don't have a grinder I use for spices, so I just put them in the mortor and pestle and crushed them, it left pieces which lent a nice crunch to the finished loaf. I also grabbed the wrong jar and so got a tablespoon of dill seed in there in addition to the fennel and caraway. I liked it, so will probably keep that in!
I didn't soak and microwave the herbs because my bread machine has a 15 minute preheat and so the water and herbs sit in there and warm anyway.
I used the Zojirushi on "dough" and then just plopped the blob of dough onto a baking sheet and let it rise. It rose nicely, although it did spread out and make a shorter, wider loaf.
Anyway, it was light and delicious, I love it and it's my new favorite rye bread recipe. Thank you!