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Limpa Bread Recipe
|Boiling stock||1 Cup (16 tbs)|
|Soy grits||6 Tablespoon|
|Fennel seeds||1 Teaspoon, crushed / ground|
|Cumin seeds||1 Teaspoon, crushed / ground|
|Dried orange rind/1 tablespoon fresh peel||2 Teaspoon, grated|
|Oil||1⁄4 Cup (4 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Baking yeast||1 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 3344 Calories from Fat 738
% Daily Value*
Total Fat 84 g128.9%
Saturated Fat 14.2 g70.9%
Trans Fat 0 g
Cholesterol 24.9 mg
Sodium 4410.4 mg183.8%
Total Carbohydrates 561 g186.9%
Dietary Fiber 114.2 g456.8%
Sugars 87 g
Protein 140 g280.8%
Vitamin A 8.3% Vitamin C 25.5%
Calcium 109.2% Iron 276.5%
*Based on a 2000 Calorie diet
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.