Limpa (sweet rye bread

Yield: 12 Servings

Measure Ingredient
1 pack Active dry yeast
¼ cup Warm water; 110 F. to 115 F.
½ cup Firmly packed brown sugar
⅓ cup Molasses
1 tablespoon Shortening
1 tablespoon Salt
2 teaspoons Caraway seed
½ teaspoon Anise seed
1½ cup Hot water
1 cup Flour (up to)
3½ cup Flour
2 cups Rye flour

From: jehayes@...

Date: Tue, 22 Mar 1994 22:32:57 -0800 (PST) I have a wonderful Limpa recipe that I have been making for at least 25 years. It is from The Scandinavian Cookbook, published by the Culinary Arts Institute, Chicago, Illinois, 1956! :^)

Soften yeast in ¼ cup warm water. Let stand 5 to 10 minutes.

Meanwhile, put into a large bowl the brown sugar, molasses, shortening, salt, caraway seed and anise seed. Pour hot water over ingredients in bowl and set aside until lukewarm. When lukewarm, blend in 1 cup flour, beating until smooth. Stir softened yeast and add, mixing well. Measure remaining flour. Add the rye flour and beat until very smooth. Then beat in enough remaining white flour to make a soft dough. Turn dough onto a very lightly floured surface.

Allow dough to rest 5 to 10 minutes. Knead. Form dough into a large ball and put into a greased, deep bowl. Turn to bring greased surface to top.

Cover with waxed paper and a towel and let stand in warm place (about 80 F.) until dough is doubled. Punch down with fist; pull edges in to center and turn dough completely over in bowl. Cover and let rise again until dough is nearly doubled. Punch down dough and turn out on a lightly floured surface.

Grease a baking sheet. Divide dough into two portions and shape into balls. Cover and allow to rest 5 to 10 minutes. Remove to greased baking sheet. Cover and let rise until dough is doubled. Bake at 375 deg. F. 25 to 30 minutes, or until lightly browned. Cool completely on cooling racks.

I am a dedicated breadmaker user now and have adapted this recipe BUT have NOT tried it yet. One of the things I love the most about this limpa is its shape...this would be lost with breadmaker.


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