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Limpa (Swedish Rye Bread) Recipe

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This recipe for Limpa (Swedish Rye Bread) is from The Johnson Family Cookbook Project, 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 pkg. dry yeast
2 1/2 c. warm water
3/4 c. molasses
1 T. sugar
1/3 c. shortening
2 c. rye flour
5-6 c. bread flour
Directions:
Directions:
Dissolve yeast in warm water. Stir in molasses, sugar, salt, shortening, and rye flour. Beat until smooth. Mix in enough bead flour to make dough easy to handle. Knead on lightly floured surface until smooth-about 10 minutes. Place in greased bowl. Cover and let rise until double-about 2 hours. Punch down, cover and let rise about an hour more. Lightly grease 2 baking sheets or 2 layer cake pans. Punch dough down and divide in half. Put each half in its own pan. Cover and let rise an hour. Bake at 350 degrees for 40 minutes.
Personal Notes:
Personal Notes:
This was a recipe from Doris Bittenbender. It was in the North Orange Church Dorcas Society cookbook. I made Limpa bread for holiday family meals.

 

 

 

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