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Swedish Limpa Bread Recipe

by CookEatShare Cookbook

Ingredients

2 packages. active dry yeast 1 1/2 c. hot water (105 to 115 degrees) 1/4 c. molasses 1/3 c. sugar 1 T salt

2 T shortening Grated peel of 1-2 oranges or possibly 1 teaspoon anise seed 2 1/2 c. med. rye flour 2 1/4 to 2 3/4 c. flour (if self-rising, omit salt)

Directions

1. In mixing bowl, dissolve yeast in warm water. Stir in molasses, sugar, salt, shortening, orange peel, and rye flour. Beat till smooth. Fold in sufficient white flour to make dough easy to handle. Turn dough onto floured board. Cover. Let rest 10 to 15 min. Knead till smooth, about 5 min. Place in greased bowl. Turn greased side up. Cover. Let rise in warm place till double, about 1 hour. Punch down dough, round up, cover, and let rise till double (about 40 min). Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour. Heat oven to 375 degrees. Bake 30 to 35 min. 2 loaves.

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