You are here

Limpa Bread

Ingredients
  Boiling stock 1 Cup (16 tbs)
  Soy grits 6 Tablespoon
  Fennel seeds 1 Teaspoon, crushed / ground
  Cumin seeds 1 Teaspoon, crushed / ground
  Dried orange rind/1 tablespoon fresh peel 2 Teaspoon, grated
  Salt 2 Teaspoon
  Oil 1⁄4 Cup (4 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Baking yeast 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Rye flour 2 Cup (32 tbs)
  Whole wheat flour 3 Cup (48 tbs)
Directions

Pour the boiling stock over the grits, seeds, orange peel, salt, oil, and molasses. (Measure the oil first, then use the same cup to measure the molasses.)
When the mixture has cooled to lukewarm, add the yeast, milk, and rye flour. Add enough whole wheat flour to make a stiff dough.
Knead about 10 minutes until smooth and elastic. Let rise about 2 hours, or until double.
EITHER shape into loaves, place in oiled pans, and let rise again; OR you may shape two small round loaves or one large round one. Place on an oiled cookie sheet to rise.
Bake the loaves at 350°F for 35 to 45 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Healthy

Rate It

Your rating: None
4.28846
Average: 4.3 (13 votes)