Traditional Limpa Bread


Traditional Limpa Bread

- by



Traditional Limpa Bread

    • Heat to 120 degrees.
    • 3/4 C water
    • 2 T margarine
    • 3 T molasses
    • Add:
    • 1 t instant coffee
    • Mix:
    • 1 1/2 C flour
    • 1/2 C rye flour
    • 1 T sugar
    • 1 1/2 t orange peel
    • 1 t salt
    • 1/2 t crushed fennel seeds
    • 1/2 t crushed caraway
    • Add:
    • Proofed 1 yeast (2 1/2 t) in 1/4 C warm water (100 degrees)
    1. Add all to water mixture.
    2. Knead smooth.
    3. Cover. Rest 5 minutes.
    4. Knead 5-8 more minutes til smooth and elastic.
    5. Rise until doubled, 1 - 1/2 hours.
    6. Punch down. Roll flat to 12x7 rectangle.
    7. Roll up like cinnamon rolls.
    8. Pinch seams.
    9. Place seam side down in greased loaf pan.
    10. Cover rise. 1 hour.
    11. Mix: 1 T molasses 4 t water
    12. Make 3 diagonal Slashes with sharp knife or blade.
    13. Bake 350 20 minutes then
    14. brush top with molasses water and sprinkle with 1/4 t fennel seedsand 1/4 t caraway seeds.
    15. Bake 20-25 more min.

    wolf paw print