Swedish limpa

Yield: 1 Servings

Measure Ingredient
¾ cup Water
⅓ cup Brown sugar
2 tablespoons Vegetable oil
2 teaspoons Salt
2 teaspoons Grated orange rind
1 teaspoon Sugar; in
½ cup Warm water
1 pack Active dry yeast
1 cup White flour
1¼ cup Light rye flour
1 cup White flour; (1 to 1 1/2)

Combine the first ingredients and heat to lukewarm. Meanwhile, dissolve the yeast and sugar in the water. Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 cup white flour and the rye flour. Beat well, then add the rest of the white flour.

Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1½ times the original size (about 1 ¼ hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees).

Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy.

>From: mvinqvist@... (Mindy Vinqvist) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

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