Bread Swedish Limpa

Schmitty posted 04-30-99

Swedish Limpa

3 1/4 to 3 3/4 cups all purpose flour;divided
2 packages active dry yeast
1 tablespoon caraway seed
1/2 teaspoon fennel seed (optional)
2 cups warm water (115 to 120 degrees)
1/2 cup packed brown sugar
2 tablespoons finely shredded orange peel
1 tablespoon cooking oil
1 teaspoon salt
2 1/2 cups rye flour

In large mixing bowl combine 2 1/2 cups of the all purpose flour, the yeast, caraway seed and fennel seed.

Stir together water, brown sugar, orange peel, oil and salt and add to flour mixture.

Beat at low speed of electric mixer for 1/2 minute, scraping bowl.

Beat 3 minutes at hi speed.

Stir in rye flour and as much remaining all purpose flour as you can mix in with spoon.

Turn out onto floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Place in greased bowl, turn once. Cover and let rise in warm place til double (1 1/4 to 1 1/2 hours).

Punch down, divide in half. Cover let rest 10 minutes.

Shape into two 4 1/2 inch round loaves on greased baking sheet.

Cover, let rise til nearly double about 40 minutes. Bake in 350 deg oven 40 to 45 minutes. Cool. Makes 2 loaves.

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