Ingredients: |
Ingredients: 1 pkg yeast
1/2 cup warm water
1/2 cup water
1/4 cup brown sugar
2 tsp. caraway seed
2 Tbsp shortening (lard, Crisco or margarine)
2 tsp. salt
1 cup cold water
4 cups white flour, divided
2 cups rye flour, divided
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Directions: |
Directions:Dissolve the yeast in a 1/2 cup warm water; set aside. In a saucepan, simmer together 1/2 cup water and brown sugar, caraway seed, shortening, salt. Add 1 cup cold water. Let mixture cool to lukewarm. Stir in 2 cups white flour and the dissolved yeast that had been set aside. Stir well. Add 2 more cups of white flour and 1 cup rye flour. Beat for 3 minutes. Stir in remaining rye flour to form a stiff dough.
Sprinkle 1/2 cup rye flour on to a pastry cloth. Let the dough rest for 10 minutes. Knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl turning dough once to grease the top. Place in a warm place; cover with a cloth. Let dough rise until doubled in bulk, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two oval loaves. Grease two baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350° . With a sharp knife, make four shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (12 slices each). |
This recipe for Rye Bread (Swedish Limpa) is from