For Wendy:
For bread machine bread try to use bread flour. It has a higher
protein count. Also, be sure to add the yeast using the bread machine
directions. You need to keep the yeast away from liquids, especially
when using the timer.
Here's a TNT recipe for Limpa bread.
Swedish Limpa
by Beatrice Ojakangas
14 ounces active dry yeast, 1 package
1/4 cup warm water, 110 F
2 cups milk, scalded and cooled
1/2 cup dark molasses
1/2 cup vegetable oil
1/2 cup brown sugar, packed
1 1/2 teaspoons salt
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons anise seeds
grated orange peel, from 1 orange
1 1/2 cups rye flour, stirred
5 cups flour, up to 6 cups total
In a large mixing bowl, stir yeast into warm water; let stand 5
minutes to soften. Stir in milk, molasses, vegetable oil, brown sugar
and salt. Crush caraway seeds, fennel sees, and anise seeds in a
mortar and pestle, or pour into a plastic bag and pound with a
hammer. Add crushed seeds, orange peel, and rye flour to yeast
mixture. Beat until smooth. Add 1 cup at a time, beat in enough
all-purpose or bread flour to make a stiff dough. Turn out onto a
lightly floured board. Cover with a dry cloth; let stand 5 to 15
minutes. Wash and grease bowl; set aside. Grease 2 round 8 or 9-inch
cake pans (I have also placed the rounded bread dough onto a baking
sheet to rise and bake as freeform loaves). Set greased pans aside.
Add flour as necessary, knead dough until smooth, about 10 minutes.
Place in greased bowl, turning to grease all sides. Cover and let
rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch
down dough and divide in half. Shape each half into a round loaf.
Place in greased cake pans or place freeform onto baking sheet as
mentioned previously. Cover and let rise again for another hour until
doubled. Bake at 375 F for 35 minutes or until loaves sound hollow
when tapped. Let cool on wire racks.
Makes 2 loaves.