Swedish Limpa (Rye Bread)
Author: Grandma Blomquist
Recipe type: Bread
- 1 pkg. dry yeast
- ¼ cup warm water
- ¼ cup brown sugar
- ¼ cup light molasses
- 1 Tbsp. salt
- 2 Tbsp. shortening
- 1½ cups hot water
- 2½ cups stirred medium rye flour
- 1 tsp. anise seed and/or 1 Tbsp. grated orange peel
- 3½ to 4 cups all-purpose flour
- Soften yeast in warm water (110⁰). In large bowl, combine sugar, molasses, salt, and shortening. Add hot water and stir until sugar dissolves. Cool to lukewarm. Stir in rye flour; beat well. Add softened yeast and anise seed and/or orange peel; mix well. Stir in enough all-purpose flour to make a moderately stiff dough.
- Knead on well-floured surface until smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1½ to 2 hours) Punch down. Turn out on lightly floured surface; divide in 2 portions. Shape each into smooth ball. Cover; let rest 10 minutes.
- Pat dough into 2 round loaves; place on greased baking sheet. Cover and let rise in warm place until double (1½ to 2 hours). Bake at 375⁰ about 25 to 30 minutes. Place foil loosely over tops last 10 minutes, if necessary to prevent over-browning. For a softer crust, brush with melted butter after removing from oven. Cool on rack. Makes 2 loaves.