Swedish Limpa (Rye Bread)

Total Time:
1 hr 34 min
Prep:
20 min
Inactive:
14 min
Cook:
1 hr

Yield:
2 loaves
Level:
Intermediate

Ingredients
  • 2/3 cup molasses
  • 2 1/2 cups water
  • 2/3 cup firmly packed brown sugar
  • 1 tablespoon ground fennel
  • 2 teaspoons salt
  • 1/4 cup shortening
  • 1 (2-ounce) cake compressed yeast
  • 1/2 cup lukewarm water
  • 4 cups sifted medium rye flour
  • 5 cups sifted all-purpose flour, plus 1/2 cup
  • Melted butter
Directions

In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.

Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.

In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.

Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.

Preheat oven to 350 degrees F.

Bake for 45 to 55 minutes. Remove and brush tops with melted butter.


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