Swedish Limpa (Rye Bread)
2/3 cup molasses
2 1/2 cups water
2/3 cup firmly packed brown sugar
1 tablespoon ground fennel
2 teaspoons salt
1/4 cup shortening
1 (2-ounce) cake compressed yeast
1/2 cup lukewarm water
4 cups sifted medium rye flour
5 cups sifted all-purpose flour, plus 1/2 cup
Melted butter
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 cup 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 to 10 hours.
In the morning add 5 cups white flour, and place remaining 1/2 cup 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 to 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 F.
Bake for 45 to 55 minutes. Remove and brush tops with melted butter.Looking for a good swedish Rye bread recipe?
I found this recipe on some guy's website who happens to be from Austin. Hope it's close to what you're looking for!
Swedish Rye Bread
8 oz. Cold water
2 Tbsp Granulated sugar
1 Tbsp Oil
2 Tbsp Molasses (not blackstrap)
1 Tbsp Grated orange zest
1 Tsp Anise seed
1 Tsp Caraway seed
1 Tsp Fennel seed
1/2 teaspoon Salt
1 1/2 Cups Bread flour (divided)
1 1/2 Cups Rye flour
1/3 Cup Raisins
2 Tbsp Wheat gluten
2 teaspoons instant yeast
Pour water into bread machine.
Add sugar and salt.
Add oil, then molasses
Mix the raisins with about 1/4 cup of flour to keep them from sticking together.
Add remaining flours, gluten, and raisin/flour mixture. I usually stir them together somewhat to help the bread machine. This ensures a more uniform loaf.
Set the bread machine for a regular cycle.
Take the bread out when it's done, allow it to cool %26amp; dry slightly, and enjoy.
Swedish Limpa (Rye Bread) Recipe courtesy Swedish Bakery
Bobby Flay
2/3 cup molasses
2 1/2 cups water
2/3 cup firmly packed brown sugar
1 tablespoon ground fennel
2 teaspoons salt
1/4 cup shortening
1 (2-ounce) cake compressed yeast
1/2 cup lukewarm water
4 cups sifted medium rye flour
5 cups sifted all-purpose flour, plus 1/2 cup
Melted butter
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 cup 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 to 10 hours.
In the morning add 5 cups white flour, and place remaining 1/2 cup 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 to 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 F.
Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
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