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Swedish Rye Bread (Limpa)
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
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.
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