Does anyone have a good recipe for SD swedish rye limpa? I've looked
at the SD one in the book Bread Alone, but it is too involved for my
time schedule. The other recipes I have found call for active yeast.
Thanks,
Diane

"BestBread" > wrote in message ups.com...

> Does anyone have a good recipe for SD swedish rye limpa? I've looked
> at the SD one in the book Bread Alone, but it is too involved for my
> time schedule. The other recipes I have found call for active yeast.

Well, you could Google Swedish sourdough limpa.

Here is a post from some some one who likes the Bread Alone recipe:
http://www.thefreshloaf.com/node/993

Marianne says limpa is a very generic term, and can refer to any
of a variety of breads. She thinks that it is not necessarily a sourdough
bread.

--
Dicky

Yes, I did google SD Swedish rye and found what you did. I went to
Barnes and Noble this afternoon and flipped through their bread books.
Evidently, Swedish rye is not very popular.
Thanks for your reply.

About half way down there is a recipe that might be what you are
looking for... I searched for swedish rye recipe sourdough...
:-) nancy

http://www.thefreshloaf.com/node/993

>
>Yes, I did google SD Swedish rye and found what you did. I went to
>Barnes and Noble this afternoon and flipped through their bread books.
>Evidently, Swedish rye is not very popular.
>Thanks for your reply.

nancy wrote:
> About half way down there is a recipe that might be what you are
> looking for... I searched for swedish rye recipe sourdough...
> :-) nancy
>
> http://www.thefreshloaf.com/node/993
>
>
>>Yes, I did google SD Swedish rye and found what you did. I went to
>>Barnes and Noble this afternoon and flipped through their bread books.
>>Evidently, Swedish rye is not very popular.
>>Thanks for your reply.
Hi,
Uncle John's Original Bread Book by Braue has a couple of Swedish rye
recipes, one uses dry yeast or starter. It also uses molasses, cracked
wheat and milk. If you are interested andhave no access to this book,
I's be glad to type it in.
Ellen

Yes, Ellen, thank you for the recipe. I have no copy of the book in
the libraries in my county.
Thanks,
Diane

I field-tested a Swedish rye bread with my neighbor who is from Sweden.
My recipe was 40% SD rye with fennel, anise, brown sugar, molasses,
and grated orange peel. Elena and her family liked the bread (She
brought over a jar of rhubarb jam).

Personally, I thought the flavor was too strong, so I will continue to
experiment and report back. I've seen a couple of recipes that call
for stout beer and SD. That seems redundant, yes?

BestBread wrote:
> Yes, Ellen, thank you for the recipe. I have no copy of the book in
> the libraries in my county.
> Thanks,
> Diane
>
Hi, I took your answer to mean that you would like this recipe typed in
From Uncle John's Original Bread Book by John rahn Braue, Exposition
Press, New York, 1966
Bernadotte's Swedish Limpa ( rye) Bread
2 packaages active dry yeast
2 c warm water
1/4 c molasses
1/3 c sugar
1 tablespoon salt
2 tablespoons orange rind,grated
1 tablespoon fennel seeds,crshed
2 tablespoons anise seeds, crushed both of these with mortar and pestle
2 tablespoons shortening ( this is a hydrogenated oil product)
3 cups all purpose flour, blended with
3 cups rye flour
Dissolve yeast in warm water in large mixing bowl while you blend allthe
dry ingredients and orange rind in another bowl. Add molasses and
shortening to the yeast water, then gradually add the flour blend,
constantly stirring. Beat until satiny smooth.
Turn out onto floured board and knead for 6 minutes, until elastic.
then place in greased bowl, turn dough over once, cover with a damp
cloth, and let rise in a warm place until doubled in bulk.
Punch dough down, turn out on lightly floured board, cut in half,
and shape into tapered or oval loaves. Place on greased sheets ( or
earthen ware), cover with a damp cloth, let rise for an hour.
diagonally gash tops of loaves and bake in a 375 degree F oven for
nearly 40 minutes.

As you can see this is not a sourdough recipe, but could be adapted ( as
I suspect it was originally from sourdough to commercial yeast)

Ellen