Swedish Limpa Rye Bread
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|2/3 c||white sugar|
|1/2 tsp||baking soda|
|2 1/2 c||rye flour|
|5-5 1/2 c||white flour|
|2-3 pkg||dry active yeast (original recipe calls for 2 yeast cakes)|
|1/4 c||warm water|
|1 tsp||anise seed|
|1 Tbsp||grated orange peel|
|1 tsp||fennel seed, optional|
Somewhere Near Green Bay, WI
Member Since May 2013
Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!
Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
*** I have omitted one of the risings without much difference, but this is the original recipe.