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Christmas Rye Bread - Limpa Recipe

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This recipe for Christmas Rye Bread - Limpa is from The Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups stout (12 oz. bottle)
1 tbsp. anise or fennel seed, pounded fine
2 tbsp. shortening
1/2 cup dark corn syrup
grated rind of 1 orange
1/4 cup sugar
1/2 tsp. salt
4 cups sifted all-purpose flour
2 cups sifted medium rye flour
1 pkg. dry yeast
1/4 cup lukewarm water
hot water
Directions:
Directions:
Mix stout, anise or fennel seed and shortening in a saucepan and heat to lukewarm. Pour into large mixing bowl and add syrup, orange find, sugar and salt. Mix well. Add 2 cups all-purpose and 1 cup rye flour. Beat until smooth. Dissolve yeast in lukewarm water and add to first mixture. Beat until thoroughly mixed. Add remaining flour.
Turn dough out on lightly floured surface. Knead until smooth and elastic. Place in greased bowl, cover well and let rise until double in bulk, 1 1/2 to 2 hours. Punch down and and again let rise until double in bulk, 1 to 1 1/2 hours. Shape into 2 loaves, about 12 inches long. Place loaves in greased pan, 9 x 12 x 2 inches. Let rise until double in bulk, about 1 hour. Perforate each loaf 5 or 6 times with fork. Bake in 350 degree oven 45 to 50 minutes. Remove from oven and at once brush top of loaves with hot water. Cool on cake racks.
Personal Notes:
Personal Notes:
This is the recipe that Ray has used to make limpa for Christmas Eve. One year he and I had a "limpa bake-off" and I have to admit he won. This is a dense bread that really needs to be served with real butter!

 

 

 

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