Memorial Day Recipes

Swedish Limpa (Rye Bread)

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Swedish Limpa (Rye Bread)

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Molasses, brown sugar and fennel add interesting flavor to this untraditional rye bread.

Ingredients

  • 2/3 C. molasses
  • 2 1/2 C. water
  • 2/3 C. firmly packed brown sugar
  • 1 Tbs. ground fennel
  • 2 tsp. salt
  • 1/4 C. shortening
  • 1 2 oz. cake compressed yeast
  • 1/2 C. lukewarm water
  • 4 C. sifted medium rye flour
  • 5 C. sifted all-purpose flour, plus 1/2 C. Melted butter

Directions

In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm. Dissolve yeast in 1/2 C. lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9-10 hours.

In the morning add 5 C. white flour, and place remaining 1/2 C. on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2-2 1/2 hours. Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours. Preheat oven to 350 degrees. Bake for 45-55 minutes. Remove and brush tops with melted butter.

From: Swedish Bakery 

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