SWEDISH LIMPA
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.
