Swedish Limpa Bread

Dinner/Sandwich

This traditional round loaf, with distinctive slashes on top, is a rye bread with a pleasant orange note. It's great eaten right out of the oven or toasted the next day.


Details

Difficulty

Beginner

Yield

1 round loaf

Prep Time

01 hours

Rise Time

30 minutes

Bake Time

30 minutes

Ingredients


  • 2-3/4 to 3 cups all-purpose flour, divided
  • 1 cup rye flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1 teaspoon freshly grated orange peel
  • 1 (2-1/4/ tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 tablespoon butter
  • 1-1/3 cups very warm water (120° to 130°F)

Directions


Mix 1-1/2 cups all-purpose flour, rye flour, sugar, salt, caraway seed, orange peel and undissolved yeast in a large bowl.  Heat butter and water until very warm; add to dry mixture. Mix in enough remaining all-purpose flour to make a soft dough.

On a floured surface, knead 8 to 10 minutes. Let dough rest 10 minutes. Shape into a ball. Set on greased baking sheet. Cover; let rise in a warm draft-free place until doubled in size, about 30 to 40 minutes. Slash top in crosshatch pattern, making cuts about 5/8 to 3/4-inch deep.

Preheat oven to 400oF. Bake for 30 minutes or until done. Remove from sheet; cool on wire rack.