Yes, this is a traditional ( slightly sweet) Swedish rye bread.
Two brown and long loafs, soft inside and outside, good for any kind of spreading, and realy very very good.
The original recipe sais to add more sugar (1/2 cup), we have no oranges yet , so I didn't add the peel .In some Limpa Bread recipes you'll find additional of gluten flour - the rye flour is poor of gluten, but not in this recipe. The dough rises very nicely , for 1 1/2 hours - the first rise + another 1 1/4 hours after shaping.Very easy to make , and a surprising flavor !
Swedish Limpa Bread /based of McCall's magazine- september 1981-The Cooking School
* 2 loafs *
1/3 cup light brown sugar
1/4 cup dark molasses (or light molasses)
1 TB salt
1 cup boiling water
2 pkg activ dry yeast (I use 5 ts dry yeast)
5 cups AP flour
4 cups rye flour
1/3 cup light brown sugar
1/4 cup dark molasses (or light molasses)
1 TB salt
1 cup boiling water
2 pkg activ dry yeast (I use 5 ts dry yeast)
5 cups AP flour
4 cups rye flour
I didn't add (but you can):1 ts anise or caraway seed ,1 TB grated orange peel
Cornmeal
1 TB butter, melted
H O W
1. In your mixer bowl (or by hand), combine:sugar,molasses, 1/4 cup butter, salt (anise and orange peel). Add 1 cup boiling water, stir until sugar dissolves and butter melts. Add 1 cup cold water and mix; cool to lukewarm
1. In your mixer bowl (or by hand), combine:sugar,molasses, 1/4 cup butter, salt (anise and orange peel). Add 1 cup boiling water, stir until sugar dissolves and butter melts. Add 1 cup cold water and mix; cool to lukewarm
2. Sprinkle yeast over 1/2 cup warm water, stir until dissolved; Add to molasses mixture and mix well. Gradually add 5 cups AP flour+ 1 cup rye flour, beat until smooth, gradually add 3 cups rye flour.
3. Mix in last of flour, Turn out onto a lightly floured pastry cloth or board, Knead until smooth and elastic (about 10 minutes). Place in a lightly greased bowl. Turn dough to bring the greased side up.
4. Cover with a towel. Let rise in a warm (85 degrees) place, free from drafts, until doubled in bulk (about 1 1/2 hours).Grease a large cookie sheet. Sprinkle lightly with cornmeal. Punch the dough down.cut in half.
5. Shape each half into an oval, roll each half onto a loaf, 12 inch long, tapering ends.place on your cookie sheet.with sharp knife make 4 diagonal slashes in top of each loaf (1/4 inch deep)
6.Cover with a towel. Let rise in a warm, draft free location until doubled in bulk (1-1 1/2 hours or 1 1/4 hours, like I did).Preheat the oven to 375 degrees.
Bake for 35- 40 minutes .Cool on racks. you can Brush with melted butter.
More recipes for Swedish L i m p a Bread :
* Limpa (Swedish Rye Bread) - Marissalingen
* swedish rye bread - Epicurious
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