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Swedish Limpa Rye Bread

Swedish Limpa Rye Bread

Swedish Limpa Rye Bread


1 1/2 Cups Luke warm water

1/4 Cup molasses

1/3 Cup sugar

1 Tablespoon salt

2 Tablespoon shortening

Rinds from 2 orange, finely grated

2 1/2 Cups sifted rye flour

2 1/2 to 3 Cups white flour




Mix together first 6 ingredients. Add 2 cakes yeast or 2 pkgs. of dry yeast. Stir until yeast is dissolved. Mix in first with spoon and then with hand: Add rye flour and white flour-adding in two additions using enough to make a soft dough but possible to handle. Turn onto lightly floured board. cover and let stand 10 minute, to tighten, then knead until smooth and elastic. Place in greased bowl. Cover and let rise again until note quite doubled. Punch down and divide in half and form to round loaves. Place on greased baking sheet Cover with damp, cloth, Let rise until double. Bake 35 minutes at 375F. Brush top with butter.





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