Swedish Limpa

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SWEDISH LIMPA

Course bread

Cuisine Swedish

Keyword bread, rye bread, swedish

Ingredients

• 1 package yeast
• ¼ cup water
• ¼ cup medium brown sugar
• ¼ cup light molasses
• 1 tbsp salt
• 2 tbsp Shortening
• 1 ½ cups hot water
• 2 ½ cups stirred med. rye flour
• 3 tbsp grated orange peel
• 3 ½ to 4 cups sifted all-purpose flour.

Instructions

• Soften yeast in ¼ cup warm water. (110°)
• In a big bowl, combine brown 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 caraway seed.
• Mix.
• Add enough all-purpose flour to make a soft dough.
• Cover- let rest 10 minutes.
• Knead on floured.board until smooth and satiny.
• Let rise in a greased bowl until double in bulk.
• Punch down.
• Divide, and shape into two balls.
• Pat into 2 round loaves and place on a baking sheet.
• Let rise until double,
• Bake at 375° 30 to 40 minutes.
• Brush with butter if desired.

Printer-friendly copies:

• SWEDISH LIMPA 3×5 card
• SWEDISH LIMPA 4×6 card
• SWEDISH LIMPA