Thursday, May 2, 2013
Limpa (Swedish Rye Bread) Recipe
Yields: 3 loafs | Prep Time: 3 ½ hours | Bakes: 1 hour
4 cups water
1 cup sugar
1 1/2 tbsp caraway seeds
2 tsp fennel seeds
2 tbsp margarine
2 tsp grated orange rind
2 packages of quick dry yeast (4 tsp)
6 cups all purpose flour
4 cups whole wheat and rye flour mixture (60% whole wheat 40% rye flour)
2 tsp salt (to be added after 1st rising)
In a saucepan boil water, sugar, caraway, fennel, butter, orange rind for about 3 minutes. Then let cool until lukewarm. Once that is lukewarm add the yeast and stir thoroughly.
In a separate bowl mix the all purpose flour and the whole wheat flour. Using a mixer add 6 cups of the flour into the mixer and then pour in the yeast mixture. It becomes a soft dough. Once that mixture in well mixed place it in a buttered bowl and let it rise until double in size, about 1 ½ hours.
After it has doubled in size punch down on the dough and work in the rest of the flour and salt either using your hands or a stand mixer.
Once that is mixed in well enough put it back into a buttered bowl and let it rise again until it doubles in size.
After that on a powdered kitchen counter start kneading the dough until smooth, and form into 3 loaves that you can place on a cookie sheet with parchment/wax paper underneath. It is fine if they are all next to each other. These will not fit very well in a bread pan unless you make them into smaller sizes.
Let them rise again for about 30-45 minutes. They will be touching each other at this point but that is ok.
Bake at 350 F for about 1 hour, you may have to cover them with foil for the last 15 min if they do get too dark.