Tag Archives: rye bread

Breads, International Foods, MCM food, random photocopies/ Mimeographs, recipe, Sweden, unknown source

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.

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baking, Booze, Breads, ethnic, International Foods, MCM food, random photocopies/ Mimeographs, recipe, Sweden, unknown source

Swedish Rye Bread

 

swedish beer rye bread
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Swedish Beer Rye Bread (Vort Limpa)

Course: bread
Cuisine: Swedish
Keyword: beer, rye, rye bread

Ingredients

  • 1 ¾ cups beer
  • ½ cup warmed molasses
  • 2 cakes yeast dissolved in 1/4 cup warm water
  • ⅓ cup butter
  • 2 tsp salt
  • 3 cups rye meal or flour
  • 3 cups white flour
  • 1 tbsp caraway seed

Instructions

  • Combine beer and molasses and add the dissolved yeast.
  • Beat in the rest of the ingredients and blend well.
  • Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
  • Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
  • Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
  • Cover and let rise until doubled.
  • Bake in a 350 oven for 35 to 45 minutes, or until done.

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