Swedish Limpa Rye Bread
Ingredients
------- IN SAUCE PAN -------
1/2 cup molasses
1 tablespoon grated orange peel
1/4-1/2 teaspoon anise seeds
1 teaspoon fennel seeds
1 tablespoon grated orange peel
1/4-1/2 teaspoon anise seeds
1 teaspoon fennel seeds
------- AFTER BOILING ADD -------
2 tablespoons butter
------- IN BREAD MACHINE -------
1 cup warm water
Remaining grated orange peel from one whole orange
Remaining grated orange peel from one whole orange
-------ADD INGREDIENTS FROM SAUCE PAN -------
2 cups bread flour - *See note below
1 cup rye flour - **See note below
1 teaspoon salt
21/4 teaspoons dry yeast
1 cup rye flour - **See note below
1 teaspoon salt
21/4 teaspoons dry yeast
Directions
******* Basic Bread Machine *******
Grate peel from one whole orange. Reserve 1 Tablespoon.
Carefully measure and place water and remaining orange peel into bread maker.
Place molasses, reserved 1 Tbsp. orange peel, anise and fennel seeds into small saucepan and boil for one minute over low heat. Remove from heat and add margarine. Pour through strainer into bread maker.
Add remaining dry ingredients into bread maker in the order shown. Be careful to place salt around sides and corners. Make a small impression in the top of flour with spoon and place gluten and yeast. Set Bread maker on 1.5 lb. sweet bread setting and start. Remove immediately when done and place on cooling rack.
Note: For faster bread, use normal setting; for heavier crust, use French Bread setting.
* I get best results using King Arthur Bread Flour
** I get the best flavor results using Kenyon's Old Fashioned Rye Meal (Stone Ground at Kenyon's Grist Mill in Rhode Island)
For a darker rye bread you can use Bob's Red Mill Dark Rye flour
Carefully measure and place water and remaining orange peel into bread maker.
Place molasses, reserved 1 Tbsp. orange peel, anise and fennel seeds into small saucepan and boil for one minute over low heat. Remove from heat and add margarine. Pour through strainer into bread maker.
Add remaining dry ingredients into bread maker in the order shown. Be careful to place salt around sides and corners. Make a small impression in the top of flour with spoon and place gluten and yeast. Set Bread maker on 1.5 lb. sweet bread setting and start. Remove immediately when done and place on cooling rack.
Note: For faster bread, use normal setting; for heavier crust, use French Bread setting.
* I get best results using King Arthur Bread Flour
** I get the best flavor results using Kenyon's Old Fashioned Rye Meal (Stone Ground at Kenyon's Grist Mill in Rhode Island)
For a darker rye bread you can use Bob's Red Mill Dark Rye flour
******* Stone Baked Alternate *******
(Pictured Above)
(Pictured Above)
Pre-heat pizza stone in oven to 375 degrees F.
Follow instructions as above, but remove dough from bread machine after completion of second rise (appx. 1 hour, 55 minutes)
Shape dough into boule. Place on a corn meal covered pizza paddle or on a baking disk slightly sprayed with Pam or canola oil.
Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 25-30 minutes.
Pre-Heat oven with baking stone to 375 degrees while dough is rising. Slide bread onto heated stone and bake for 30 minutes. If necessary, bake another 5-15 minutes until bread sounds hollow when tapped. (Baking time approximately 30-35 minutes.) Remove from oven and cool on wire rack.
Follow instructions as above, but remove dough from bread machine after completion of second rise (appx. 1 hour, 55 minutes)
Shape dough into boule. Place on a corn meal covered pizza paddle or on a baking disk slightly sprayed with Pam or canola oil.
Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 25-30 minutes.
Pre-Heat oven with baking stone to 375 degrees while dough is rising. Slide bread onto heated stone and bake for 30 minutes. If necessary, bake another 5-15 minutes until bread sounds hollow when tapped. (Baking time approximately 30-35 minutes.) Remove from oven and cool on wire rack.
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