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| SWEDISH RYE BREAD (LIMPA) | |
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2/3 c. molasses 2 1/2 c. water 2/3 c. firmly packed brown sugar 1 tbsp. anise seed 2 tsp. salt 2 tbsp. of orange rind, ground or grated 2 tbsp. Crisco Boil first 7 ingredients for 5 minutes. When cool add 1 envelope of yeast, which has been mixed with 1/2 cup warm water. Add 4 cups rye flour. Let stand overnight. Next morning add 7 cups white flour. Knead 8-10 minutes thoroughly. Let rise for 2 hours in warm place. Then shape into loaves. Let rise again at least for 1 1/2 hours. Bake 1 hour at 300 degrees. Makes 3 medium loaves. | |
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