Limpa Bread

Name: Limpa Bread
Ingredients: 3 c. beer or water; 1 Tbsp. fennel seed; 1 Tbsp. anise seed; 1 Tbsp. dill seed; 1/3 c. shortening; 1 Tbsp. salt; 2/3 c. molasses; 2 Tbsp. grated lemon rind (optional); 2 pkg. yeast, dissolved in 1/2 c. warm water with 2 Tbsp. sugar; 3 c. rye flour; 6 c. bread flour

11 ingredients

12 steps

Ingredients

3 c. beer or water
1 Tbsp. fennel seed
1 Tbsp. anise seed
1 Tbsp. dill seed
1/3 c. shortening
1 Tbsp. salt
2/3 c. molasses
2 Tbsp. grated lemon rind (optional)
2 pkg. yeast, dissolved in 1/2 c. warm water with 2 Tbsp. sugar
3 c. rye flour
6 c. bread flour

Directions

1

Heat liquid and add seeds.
2

Let stand 5 minutes.
3

Add shortening, salt, molasses and lemon rind.
4

When cool, add yeast mixture and the rye flour; beat well.
5

Then add all but 1/2 cup of the remaining flour.
6

Knead dough on floured board for about 10 minutes.
7

Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour.
8

Shape into 3 round loaves in 8-inch cake pans, greased.
9

Or make two (9-inch) loaf pans if you want it for sandwiches.
10

Let rise to top of loaf pan, about 1 hour.
11

Bake at 375° for 10 minutes, then at 350° for 30 minutes.
12

Brush tops of loaves with margarine and cool on racks.