Limpa Bread Recipe
Ingredients
| 1/2 teaspoon each fennel seed and salt | ||
| Molasses | 1/4 Cup (16 tbs) | |
| 3 tablespoons butter or margarine, at room temperature, cut into 112-incb pieces | ||
| Boiling water | 1/3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Active dry yeast | 1 | |
| Milk | 3/4 Cup (16 tbs) | |
| Rye flour | 1 Cup (16 tbs) | |
| All purpose flour | 3 Cup (16 tbs) | |
| 1/2 cup raisins or hulled sunflower seeds | ||
Directions
GETTING READY
1. Preheat oven to 375° F.
MAKING
2. Take a large electric mixer bowl with dough hook, add fennel seeds, molasses, butter, salt and boiling water, mix and allow to cool.
3. Take a small bowl, prepare a honey-warm water mixture and dissolve in yeast and allow to stand for 5 to 20 minutes to turn the mixture bubbly.
4. Add to cooled molasses mixture. Add milk, flours and knead for 3 minutes. Gather together and place on a floured board. Add raisins and knead for 2 to 4 minutes for even distribution.
5. Shape as a ball, arrange in a bowl greased with oil and place with oiled side on top. Cover slightly and allow to stand for 1.5 hours in a warm area, free of draft, to double the dough. Press the dough down hard.
6. Make into loaf. Take a 5 X 9 X 3 inch loaf pan, grease with oil and arrange the loaf in it. Cover and allow to stand for 1 hour till double.
7. Bake for 35 to 40 minutes, once the bread leaves a hollow sound when tapped.
SERVING
8. Take out, cool on wire rack, slice and serve.
1. Preheat oven to 375° F.
MAKING
2. Take a large electric mixer bowl with dough hook, add fennel seeds, molasses, butter, salt and boiling water, mix and allow to cool.
3. Take a small bowl, prepare a honey-warm water mixture and dissolve in yeast and allow to stand for 5 to 20 minutes to turn the mixture bubbly.
4. Add to cooled molasses mixture. Add milk, flours and knead for 3 minutes. Gather together and place on a floured board. Add raisins and knead for 2 to 4 minutes for even distribution.
5. Shape as a ball, arrange in a bowl greased with oil and place with oiled side on top. Cover slightly and allow to stand for 1.5 hours in a warm area, free of draft, to double the dough. Press the dough down hard.
6. Make into loaf. Take a 5 X 9 X 3 inch loaf pan, grease with oil and arrange the loaf in it. Cover and allow to stand for 1 hour till double.
7. Bake for 35 to 40 minutes, once the bread leaves a hollow sound when tapped.
SERVING
8. Take out, cool on wire rack, slice and serve.
Chef
