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Limpa Bread

chef.alburt's picture
  Fennel seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Molasses 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon, cut into 1/2 inch pieces (At Room Temperature)
  Boiling water 1⁄3 Cup (5.33 tbs)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree F)
  Honey 1 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm milk 3⁄4 Cup (12 tbs) (105 To 115 Degree F)
  Rye flour 1 Cup (16 tbs)
  All purpose flour 3 Cup (48 tbs)
  Raisins/Hulled sunflower seeds 1⁄2 Cup (8 tbs)

1. Preheat oven to 375° F.

2. Take a large electric mixer bowl with dough hook, add fennel seeds, molasses, butter, salt and boiling water, mix and allow to cool.
3. Take a small bowl, prepare a honey-warm water mixture and dissolve in yeast and allow to stand for 5 to 20 minutes to turn the mixture bubbly.
4. Add to cooled molasses mixture. Add milk, flours and knead for 3 minutes. Gather together and place on a floured board. Add raisins and knead for 2 to 4 minutes for even distribution.
5. Shape as a ball, arrange in a bowl greased with oil and place with oiled side on top. Cover slightly and allow to stand for 1.5 hours in a warm area, free of draft, to double the dough. Press the dough down hard.
6. Make into loaf. Take a 5 X 9 X 3 inch loaf pan, grease with oil and arrange the loaf in it. Cover and allow to stand for 1 hour till double.
7. Bake for 35 to 40 minutes, once the bread leaves a hollow sound when tapped.

8. Take out, cool on wire rack, slice and serve.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 600 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.37 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 17.9 mg0.7%

Total Carbohydrates 141 g47.1%

Dietary Fiber 26.4 g105.5%

Sugars 54.3 g

Protein 17 g34.1%

Vitamin A 0.2% Vitamin C 3.4%

Calcium 10.6% Iron 45.9%

*Based on a 2000 Calorie diet

Limpa Bread Recipe