Swedish Limpa Bread
Ingredients
- 2 package active dry yeast
- 0 cup warm water (105 to 115 degrees F)
- 0.5 cup molasses
- 1/3 cup granulated sugar
- 2 tsp salt
- 1 tbsp shortening
- 0 tsp aniseed
- 2 tbsp grated orange peel
- 0 cup medium rye flour
- 0 cup all-purpose flour
Instructions
- 1
Dissolve yeast in warm water in mixing bowl.
- 2
Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour.
- 3
Beat until smooth.
- 4
Stir in enough all-purpose flour to make dough easy to handle (dough will be sticky).
- 5
Turn dough onto slightly floured surface.
- 6
Cover; let rest 10 to 15 minutes.
- 7
Knead until smooth and elastic, about 5 minutes.
- 8
Place in greased bowl; turn greased side up.
- 9
Cover, let rise in warm place until double, about 1 hour.
- 10
Dough is ready if an indentation remains when touched.
- 11
Punch down dough; round up and let rise until double, about 40 minutes.
- 12
Grease baking sheet; sprinkle with cornmeal.
- 13
Punch down dough; divide in half.
- 14
Shape each half into a round, slightly flat loaf.
- 15
Place loaves in opposite corners of baking sheet.
- 16
Let rise 1 hour.
- 17
Preheat oven to 375 degrees F.
- 18
Bake until loaves sound hollow when tapped, 30 to 35 minutes.
- 19
Remove from baking sheet; cool on wire racks.