International Recipes
Swedish Rye Bread (Limpa)
Ingredients
- 2 packages active dry yeast
- 1 1/2 cup warm water (105 to 115 degrees F)
- 1/3 cup packed brown sugar
- 1/3 cup molasses
- 1 tablespoon salt
- 1 tablespoon aniseed or fennel seed, crushed
- 2 tablespoons finely shredded orange peel
- 2 tablespoons vegetable oil
- 2 1/2 cups medium rye flour
- 2 1/4 to 2 3/4 cups all-purpose flour
Instructions
- Dissolve yeast in warm water in large bowl.
- Stir in brown sugar, molasses, salt,
aniseed, orange peel, oil and rye flour. Beat until smooth.
- Stir in enough all-purpose flour to make a soft dough.
- Turn dough onto lightly floured surface.
- Cover; let rest 10 to 15 minutes.
- Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up.
- Cover; let rise in warm place until double, about 1 hour. Dough
is ready if indentation remains when touched.
- Punch down dough; divide into halves.
- Shape each half into a round, slightly flat loaf.
- Place loaves on opposite corners of greased cookie sheet.
- Cover; let rise until double, about 1 hour.
- Heat oven to 375 degrees F.
- Bake until loaves sound hollow when tapped, 40 to 50 minutes.
- Brush with butter if desired.
- Cool on wire racks.