Serves: 2
Total Calories: 1,870
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.
This Limpa (Swedish Rye Bread) recipe is from the More Family Favorites Cookbook. Download this Cookbook today.
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