Limpa Style Rye Bread Recipe
Ingredients
| 1 loaf Wisconsin Rye Bread dough | ||
| Fennel seed | 1/2 Teaspoon | |
| Aniseed | 1/2 Teaspoon | |
| 2 tsp fresh orange peel, grated | ||
Directions
Cut or pull the dough into 16 pieces.
Place fennel seed, aniseed, and orange peel in a small bowl; stir to mix.
Roll each dough piece in the seasoning mixture and knead or work with your hands until mixture is well incorporated.
Knead pieces into a large ball.
Place dough ball on a lightly greased pie plate.
Cover and allow to rise until at least double in size.
Bake at 400°F (200°C) for 15 minutes; reduce heat to 350°F (175°C) for another 20 minutes or until done.
Place fennel seed, aniseed, and orange peel in a small bowl; stir to mix.
Roll each dough piece in the seasoning mixture and knead or work with your hands until mixture is well incorporated.
Knead pieces into a large ball.
Place dough ball on a lightly greased pie plate.
Cover and allow to rise until at least double in size.
Bake at 400°F (200°C) for 15 minutes; reduce heat to 350°F (175°C) for another 20 minutes or until done.
Chef
