Sat 7 Jun, 2003 12:28 pm
This recipe makes two loaves that will keep well wrapped in a refrigerator or freezer protective wrap. This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.
I've tested this recipe in a bread machine, but it has a texture different than the more desirable hand-kneaded loaves.
FINNISH-STYLE LIMPA BREAD
The Best In The World!
1- 1/2 cups of warm water
2 packages of active dry yeast
1/4 cup of light or medium molasses
1/4 cup of white granulated sugar
1 tablespoon of salt
Finely grated rind of 2 oranges
2 tablespoons soft butter
2-1/2 cups of rye flour, sifted
2-1/2 cups of all-purpose white flour, sifted
Place the warm water in a large warm mixing bowl. Sprinkle the yeast over the water until dissolved. Mix in the molasses, sugar, salt and orange rind.
Add the soft butter and rye flour to the liquid mixture; mix well. Stir in the all-purpose white flour.
Turn the dough onto a floured surface; knead the dough until it is smooth and elastic. If the dough is too sticky, work in a little more of the all-purpose white flour (about 2 tablespoons.) The dough may optionally be kneaded with a power mixer and a dough hook.
FIRST RISING: Grease a large bowl and place the dough in it. Cover it with a clean dry towel or plastic wrap. Let the dough rise in a warm, draft-free place until it is double in bulk, about 1-1/2 hours.
SECOND RISING: Flour your hands and punch the dough down to deflate it and let it rise again until it is double in bulk, about 1 hour.
THIRD RISING: Flour your hands and punch the dough down again. Divide the dough in half. Shape the dough into two oblong loaves. Place the two loaves on one or two greased baking sheets. Cover the loaves with a warm, damp towel. Let the dough rise again until it has doubled in bulk, about 1 hour.
Center the oven baking shelf in the center of the oven. Preheat the oven at 375 degrees F. (190 degrres C.) Grease one or two baking sheets.
Uncover the two loaves. Bake them for 35 minutes or until the loaves are a rich brown. Remove the loaves from the oven, brush them with additional melted butter.