Limpa (Swedish Rye Bread)

Serves: 2
Total Calories: 1,870


1 package yeast active dry
1/2 cup water warm (110° to 115° F)
2 cups water lukewarm
2 cups rye flour sifted
1/4 cup sugar
1/2 cup molasses dark
1 1/2 teaspoons salt
1/4 cup vegetable oil
2 teaspoons caraway
4 1/2 cups flour
Real butter


Dissolve yeast in 1/2 cup warm water. Pour 2 cups lukewarm water into rye flour add sugar, molasses, salt, and oil. Add dissolved yeast to rye flour mixture. Mix in caraway seed and all-purpose flour to make a soft dough. Cover and let rise in warm place until double in bulk. Knead until smooth and does not stick to bread board. Make into 2 round loaves. Place in 2 greased 2 1/2 -quart round casserole dishes. Prick top with a fork. Let rise until double in bulk. Bake in preheated 375° F oven for 40 minutes. Lightly cover with foil while baking if tops are getting too brown. Turn onto rack to cool. Brush tops with butter.

Nutritional Facts:

Serves: 2
Total Calories: 1,870
Calories from Fat: 260

This Limpa (Swedish Rye Bread) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.

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