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Limpa (Swedish Rye Bread) |
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Serves: 2 Print this Recipe1 package yeast active dry 1/2 cup water warm (110° to 115° F) 2 cups water lukewarm 2 cups rye flour sifted 1/4 cup sugar 1/2 cup molasses dark 1 1/2 teaspoons salt 1/4 cup vegetable oil 2 teaspoons caraway 4 1/2 cups flour Real butter Dissolve yeast in 1/2 cup warm water. Pour 2 cups lukewarm water into rye flour; add sugar, molasses, salt, and oil. Add dissolved yeast to rye flour mixture. Mix in caraway seed and all-purpose flour to make a soft dough. Cover and let rise in warm place until double in bulk. Knead until smooth and does not stick to bread board. Make into 2 round loaves. Place in 2 greased 2 1/2 -quart round casserole dishes. Prick top with a fork. Let rise until double in bulk. Bake in preheated 375° F oven for 40 minutes. Lightly cover with foil while baking if tops are getting too brown. Turn onto rack to cool. Brush tops with butter. Limpa (Swedish Rye Bread) comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Buttermilk Biscuits Buttery Dinner Rolls Corn Bread Danish Kringle (Danish Coffee Cake) Doughnuts Fløtelapper (Norwegian Pancakes) Hvetebrød (Cardamom Braid) Limpa (Swedish Rye Bread) Mother's Cornmeal Griddle Cakes Old-Fashioned Buckwheat Cakes Poteter Lefse (Flat Potato Bread) Ricotta Pancakes White Bread |
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