bread spices mixture

The typical mitteleuropean bread is made with rye flour and it always seems moist.

These German bread spices gentle the strong rye flavour and maybe they prevent the indigestion of the moist bread.

 

 

We usually don't eat rye-flour bread, but I like making my own spice mixtures, that I toast and ground by myself by using a mortar and a pestle at the last minute, so that their delicate aroma can be enjoyed.

Here is the receipt of my bread spices mixture: 

 

Preheat a pan and add the tablespoons of cumin seeds, anise seeds, fennel seeds, coriander seeds and fenugreek seeds, stirring constantly for one or two minutes at medium heat.

Remove the spices from the pan to avoid burning them and let them cool down for ten minutes before grounding.

I need about 30 minutes th ground this mixture and you must be attended th ground the fenugreek seeds very well, they are like stones.