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Swedish Rye Bread (Limpa) Recipe

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This recipe for Swedish Rye Bread (Limpa), by , is from Serenity 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!

Ruth Sassy Bona


1 c. medium rye flour
2 c. milk (or use 1 c. milk and 1 c. water, or 2 c. water in which potatoes have been boiled)
1 Tbsp. active dry yeast
Tbsp. salt
c. melted butter or margarine
c. sugar
c. dark corn syrup
1 Tbsp. caraway seed
1 Tbsp. anise seed
about 6 c. unbleached white flour
melted butter to brush on finished loaves

The night before you want to bake the bread, combine rye flour, milk, yeast, and salt in a large bowl; cover and let sit overnight. This does not have to be refrigerated.
The next day, add the melted butter, sugar, corn syrup, caraway, and anise seeds, and work in as much of the flour as possible, to make a stiff dough. Knead until the seeds start to fall out of the dough (approximately 5-8 minutes). Put dough back in the bowl and let rise until doubled in size. Punch down; turn out on a board and shape into three long loaves. Place on lightly greased large cookie sheet and let rise again until nearly doubled. Prick the top of the loaves with a fork.
Preheat oven to 400 F. When ready to bake, turn the temperature down to 350 F. as you put the loaves in. Bake until crust is golden brown, 40-55 minutes. Brush immediately with melted butter.




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