Sunday, February 19, 2012

Swedish Limpa Bread


This bread tastes much like a pumpernickel bread. It is easy to make and makes a great sandwich!

Pour 2 1/2 C. of water into the bowl of your mixer. Add 2 1/4 tsp. of rapid rise yeast, 3/4 C. molasses, 1 T. sugar, 1 tsp. salt, 1 T. caraway seeds (or anise seeds) and 1/3 cup of melted vegetable shortening. Beat this all together. Beat in 2 C. of rye flour. Now add 5-6 C. of bread flour beating until you have a sticky ball of dough. Place this in a greased bowl and flip to coat the entire ball. Cover with plastic wrap and let rise until doubled. This will take about 2 hours.


Split the dough into thirds and form into balls. Let these rise on a parchment covered cookie sheet for an hour.

Bake at 350 degrees for 45 minutes. The internal temperature should reach 190-200 degrees. Cool on racks before slicing.