Swedish Limpa Bread Recipe

Swedish Limpa Bread Recipe

Ingredients:

2 packs of yeast (active & dry)
1.5 c of water, warm (105-115 degrees Fahrenheit)
1/3 c of sugar (granulated)
1/2 c of molasses
1.5 c of flour (rye); medium
2.5 c of flour (all-purpose)
1.5 tsp of aniseed
1.5 Tbsps of orange peel (grated)
1 Tbsp of shortening
2 tsp of salt
Cornmeal

Instructions:

Dilute the yeast with water (warm) in a bowl. Add in the rye flour, orange peel, aniseed, salt, sugar, shortening and molasses. Stir the mixture ’til it becomes smooth, then add adequate amount of flour in order to create a sticky mixture for dough.

Lay the dough on a surface that has been floured slightly. Cover the dough and allow it rest for 10-15 minutes.

For approximately five minutes, then knead the dough ’til it becomes elastic and smooth. Put it in a bowl that has been greased, then turn the dough upside down with the greased portion up. Then cover it and leave it in a warm area for about an hour until it rise to twice its size.

Beat down the dough and round it up, then let it rise for about forty minutes until it doubles its size. Grease a cookie sheet and sprinkle cornmeal on it. Beat the dough down once again then divide it into half.

Form each piece into circular loaf that is a bit flat and lay down the loaves on cookie sheet’s corners then Let them rise for an hour.

Prepare oven by preheating it (375 degrees F). Bake the loaves for 30-35 minutes, ’til it sounds empty if tapped. Take out the loaves from the cookie sheet then let it cool down on racks.

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