Another Swedish Limpa Bread
- Ready In:
- 2hrs 35mins
- Ingredients:
- 13
- Yields:
-
2 loaves
ingredients
- 3 1⁄4 - 3 3⁄4 cups all-purpose flour
- 1⁄2 ounce active dry yeast (2 packages)
- 2 teaspoons caraway seeds
- 1⁄2 teaspoon fennel seed, crushed (optional)
- 2 cups milk
- 1⁄2 cup brown sugar, packed
- 2 tablespoons molasses
- 2 tablespoons butter
- 1 1⁄2 teaspoons salt
- 2 tablespoons orange peel, finely shredded
- 2 1⁄2 cups rye flour
- milk (optional)
- caraway seed (optional)
directions
- In a large mixing bowl combine 2-1/2 cups of the all-purpose flour, the.
- yeast, the 2 teaspoons caraway seed, and, if desired, fennel seed.
- In a saucepan heat and stir the 2 cups milk, the brown sugar, molasses,.
- butter, and salt just until warm (120 degree F to 130 degree F). Add the.
- milk mixture to dry mixture along with orange peel. Beat with electric mixer.
- on low to medium speed for 30 seconds, scraping bowl constantly. Beat on.
- high speed for 3 minutes. Using a spoon, stir in the rye flour and as much.
- of the remaining all-purpose flour as you can.
- Turn dough out onto a floured surface. Knead in enough of the remaining.
- all-purpose flour to make a moderately stiff dough that is smooth and.
- elastic (6 to 8 minutes total). Shape dough into a ball. Place dough in a.
- greased bowl, turning once to grease surface. Cover; let rise in a warm.
- place until double in size (about 1 hour).
- Punch dough down. Divide in half. Cover and let rest 10 minutes. Grease a.
- baking sheet. Shape each half of dough into a round loaf. Place on prepared baking sheet. Flatten slightly. Cover and let rise in a warm place until nearly double (about 30 minutes). If desired, brush tops of loaves with a little additional milk and sprinkle lightly with additional caraway seed.
- Bake in a 375 degree F oven for 30 to 35 minutes or until lightly browned.
- Transfer loaves to wire rack; cool completely.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>