You are here

Limpa Bread

Southern.Crockpot's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Caraway seeds 2 Teaspoon
  Shortening 2 Tablespoon
  Salt 2 Teaspoon
  All purpose flour 4 Cup (64 tbs)
  Rye flour 2 Cup (32 tbs), unsifted
Directions

Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into 1/2 cup water.
Let stand a few minutes; then stir until dissolved.
In saucepan mix 1/2 cup cold water, sugar, caraway, shortening, and salt.
Bring to boil and simmer for 5 minutes.
Pour into large mixing bowl and add 1 cup cold water.
Stir in 2 cups all-purpose flour.
Add yeast and mix well.
Stir in remaining all-purpose flour.
Add 1 1/2 cups rye flour and mix well.
Sprinkle 1/4 cup rye flour on pastry cloth or board.
Turn dough out and knead until smooth and satiny, using more rye flour as necessary.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 1/2 hours.
Punch down.
Divide; shape each half into a ball.
Put on greased cookie sheet.
Make 3 cuts, 1/2 inch deep, in tops.
Let rise until doubled.
Bake in preheated hot oven (400°F.) for 35 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Caraway
Interest: 
Everyday
Preparation Time: 
120 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.23
Average: 4.2 (15 votes)