Swedish Lima Bread Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Caraway seed | 2 Teaspoon | |
| Fennel seed | 1/2 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Orange peel | 2 Tablespoon, grated | |
| Rye flour | 2 1/2 Cup (16 tbs) |
Directions
In a large mixing bowl combine 2 1/2 cups of the all-purpose flour, the yeast, caraway seed, and fennel seed, if desired.
In a saucepan combine the milk, brown sugar, molasses, butter or margarine, and salt; heat just till warm (115-120°), stirring constantly.
Add to dry mixture in mixing bowl; add orange peel.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
Beat 3 minutes at high speed.
By hand, stir in the rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough.
Knead dough on a lightly floured surface till smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; divide in half.
Cover and let rest 10 minutes.
Shape into 2 round loaves; place in two greased 8-inch pie plates or on greased baking sheets.
Cover and let rise in a warm place till double (about 45 minutes).
Bake at 375° about 30 minutes.
Remove from pans; cool on rack.
In a saucepan combine the milk, brown sugar, molasses, butter or margarine, and salt; heat just till warm (115-120°), stirring constantly.
Add to dry mixture in mixing bowl; add orange peel.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl.
Beat 3 minutes at high speed.
By hand, stir in the rye flour and enough of the remaining all-purpose flour to make a moderately stiff dough.
Knead dough on a lightly floured surface till smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; divide in half.
Cover and let rest 10 minutes.
Shape into 2 round loaves; place in two greased 8-inch pie plates or on greased baking sheets.
Cover and let rise in a warm place till double (about 45 minutes).
Bake at 375° about 30 minutes.
Remove from pans; cool on rack.
Chef
