Saturday, April 10, 2010

Swedish Limpa Bread Conquered

Well, it only took six hours of preparation, but I think I have created my best loaves of Limpa Bread yet. I am very happy!! Here is the recipe:

2 cups water
1/2 cup brown sugar
2 tsp caraway seed
1tsp anise seed
2 tbs shortening
1 pkg. dry granular yeast
1/4 cup warm water
2 tsp. salt
4 cups flour
2 cups rye flour
1. Boil 2 cups water, sugar, seeds and shortening for 5 mins. Cool to lukewarm. Add yeast, softened in 1/4 cup lukewarm water. Add salt.
2. Add enough of the rye and white flour to make a kneadable dough. Knead on lightly floured board until smooth.
3. Place in large, greased bowl and grease surface of dough. Cover. Set away from drafts to raise double in bulk 1.5-2 hours.
4. Knead down an dlet rise a 2nd time, about 1 hour. Knead down and divide dough in 2 parts. Shape into loaves. Place in greased pans and let rise until light, about 2 hours. Bake at 350, 50-60 mins.

The spices getting ready for the big bake..

Waiting for dough to rise..

The dough has risen! It has risen indeed!

Fully baked!

Celebrating our new additions!

I want to eat you.

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