SWEDISH LIMPA RYE BREAD RECIPE | ALLRECIPES
Wonderful dark bread.
Provided by Allrecipes Member
Categories Rye Bread
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
- Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
- Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
- Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
- Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
- Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.
Nutrition Facts : Calories 273.3 calories, CarbohydrateContent 44.8 g, CholesterolContent 19.1 mg, FatContent 7.7 g, FiberContent 3.5 g, ProteinContent 6.5 g, SaturatedFatContent 4.4 g, SodiumContent 392.1 mg, SugarContent 7.6 g
SWEDISH LIMPA BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba
Provided by Taste of Home
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 2 loaves (12 pieces each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
Nutrition Facts : Calories 186 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
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