Limpa bread
Class-breads ID-11 Sub-dessert Culture-Swedish
Makes 2 loaves
1 1/2 cups water, warm
1/4 cups molasses
1/3 cups sugar
1 Tbs salt
orange rind, grated, from 1 or 2 oranges
2 Tbs shortening, softened
3/4 Tbs to 1 1/2 Tbs, anise seed, finely ground, opt
3/4 Tbs to 1 1/2 Tbs, fennel seed, finely ground, opt, or caraway seed
2 pkg yeast, active, dry
2 1/2 cups rye flour
2 1/2 cups flour, up to 3 cups
Hand method: Add yeast to warm water in mixing bowl and stir well
todissolve. Mix in sugar, molasses, salt and orange rind. Add rye flour and
shortening and stir until smooth. Mix in white flour. Turn out on lightly
floured board and knead until smooth and elastic. Let rise until doubled in
bulk (about one and one-half hours) in covered bowl set in warm place.
Punch down and let rise again until almost doubled (about 30 mins.). Divide
dough into two equal portions. Shape each into a round, slightly flattened,
loaf and place in opposite corners of greased baking sheet. Cover with a
damp cloth and let rise about one hour. Bake until brown, about 30-35
mins., at 375F.
Bread machine method: Add ingredients in order listed or as suggested by
machine manufacturer. Set to dough, 2 pound loaf. Process. When done,
divide dough into two equal portions. Shape each into a round, slightly
flattened, loaf and place in opposite corners of greased baking sheet.
Cover with a damp cloth and let rise about one hour. Bake until brown,
about 30-35 mins., at 375F.