Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: LIMPA

  3. Categories: Breads, Swedish

  4. Yield: 2 loaves

  5. 1 pk Yeast, dry

  6. 1 ts Sugar, granulated

  7. 1/2 c ;Water, warm (100 F.)

  8. 2 c Beer; heated to lukewarm

  9. 1/2 c Honey; to

  10. 1/2 cup

  11. 2 tb Butter; melted

  12. 2 ts Salt

  13. 1 ts Cardamom, ground (opt)

  14. 1 tb Caraway seeds; crushed, or 3/4 ts Aniseed; crushed

  15. 2 tb Orange peel, fresh or -candied; chopped

  16. 2 1/2 c Flour, rye

  17. 3 c Flour, unbleached

  18. Dissolve the yeast and sugar in the water in a large

  19. bowl and proof for five minutes. Combine the beer,

  20. the honey (adjust for how sweet you like your bread)

  21. butter, and salt, and stir well. Add to the yeast

  22. mixture. Add the spices and orange peel. Mix the

  23. flours, then add three cups of this mixture to the

  24. liquid and beat briskly. Cover with a tea towel, and let rise in a warm, dark place for about an hour.

  25. Stir down and add enough of the remaining flour to

  26. make a pretty stiff but still sticky dough. Turn out

  27. on a very well-floured board, and work the dough until

  28. it is smooth and elastic. Add more flour to the board

  29. as needed. While the dough will not lose its tackiness

  30. completely it will smooth out a lot. Shape it into a

  31. ball, oil the surface, and place in an oiled bowl.

  32. Cover with the tea towel again and let rise a second

  33. time, about one hour. Punch down, shape into two

  34. balls, and put on a greased baking sheet sprinkled

  35. with cornmeal. Brush with melted butter, cover loosely

  36. with waxed paper, and refrigerate for three hours.

  37. Remove from the fridge and let sit on the counter,

  38. uncovered, for ten to fifteen minutes. Bake in a 375

  39. F. oven until the bread sounds hollow when tapped on

  40. 40 to 45 minutes. Cool before

  41. slicing. adapted from *Beard on

  42. Bread* --


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