Limpa Bread Recipe
Ingredients
| Stock | 1 Cup (16 tbs) | |
| 6 tbsp soy grits | ||
| Fennel seeds | 1 Teaspoon, crushed | |
| Cumin seeds | 1 Teaspoon, crushed | |
| 2 tsp grated dried orange peel OR 1 tbsp fresh peel | ||
| Salt | 2 Teaspoon | |
| Oil | 1/4 Cup (16 tbs) | |
| Molasses | 1/3 Cup (16 tbs) | |
| Baking yeast | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| Whole wheat flour | 3 Cup (16 tbs) | |
Directions
Pour the boiling stock over the grits, seeds, orange peel, salt, oil, and molasses. (Measure the oil first, then use the same cup to measure the molasses.)
When the mixture has cooled to lukewarm, add the yeast, milk, and rye flour. Add enough whole wheat flour to make a stiff dough.
Knead about 10 minutes until smooth and elastic. Let rise about 2 hours, or until double.
EITHER shape into loaves, place in oiled pans, and let rise again; OR you may shape two small round loaves or one large round one. Place on an oiled cookie sheet to rise.
Bake the loaves at 350°F for 35 to 45 minutes.
When the mixture has cooled to lukewarm, add the yeast, milk, and rye flour. Add enough whole wheat flour to make a stiff dough.
Knead about 10 minutes until smooth and elastic. Let rise about 2 hours, or until double.
EITHER shape into loaves, place in oiled pans, and let rise again; OR you may shape two small round loaves or one large round one. Place on an oiled cookie sheet to rise.
Bake the loaves at 350°F for 35 to 45 minutes.
Chef
