Search This Blog

Sunday, May 13, 2018

FENNEL-CARAWAY SWEDISH LIMPA

Printed from COOKS.COM

5 to 5 1/2 cups all-purpose flour
2 pkg. dry yeast
2 cups water
1/2 cup brown sugar
2 tsp. salt
1 1/2 tsp. caraway seed
1 1/2 tsp. fennel seed
2 tsp. freshly grated orange rind
2 tbsp. vegetable, peanut or canola oil
2 eggs
2 cups rye flour
butter (for brushing)

Stir together 3 cups flour and yeast.

In a saucepan, bring water to a boil with sugar, salt, caraway and fennel seeds, orange rind and oil; boil for 3 minutes, then remove from heat. Allow cooling until lukewarm (about 115°F).

Gradually add to flour/yeast mixture and knead with electric mixer for about
2 minutes. Mix in eggs. Add 1 cup flour and knead for 1 minute.

Stir in rye flour and enough of the all-purpose flour to make a moderately stiff dough. If the dough is very sticky, add a little more flour, but try not to add too much flour or the bread will be heavy. It's easier to add more flour than it is to add more liquid to a dry dough.

Knead with dough hook for 5 minutes or until dough is smooth and elastic (8-10 minutes by hand).


Shape into a ball and place in a lightly greased bowl, turning to grease all sides. Cover and allow to rise in a warm place until doubled, about 1 hour (or however long it takes - this takes more time on cold or humid days).

Bake in a preheated 400°F for 30 to 35 minutes or until done (tap loaf on the bottom and it should sound hollow).

Remove from pans immediately and brush with melted butter.

Note: Half of the white flour can be replaced with white whole wheat or stone ground whole wheat flour, if desired. Makes a wonderful Easter or Christmas bread and it was often served in my family on those holidays.



Makes 2 loaves.

No comments:

Post a Comment