Swedish Limpa Rye Bread
|Active dry yeast||2 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs) (105 F To 115 F)|
|Molasses||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||2 Tablespoon|
|Rye flour||2 1⁄2 Cup (40 tbs) (Medium)|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Cornmeal||1 Cup (16 tbs)|
Dissolve yeast in warm water.
Stir in molasses, sugar, salt, shortening, orange peel and rye flour.
Beat until smooth.
Mix in enough white flour to make dough easy to handle.
Turn dough onto lightly floured board.
Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Punch down dough; round up, cover and let rise until double, about 40 minutes.
Grease baking sheet; sprinkle with cornmeal.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of baking sheet.
Cover; let rise 1 hour.
Heat oven to 375Â°.
Bake 30 to 35 minutes.