Swedish Limpa (Rye Bread) (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Ingredients:
2/3 cup molasses |
2 1/2 cups water |
2/3 cup firmly packed brown sugar |
1 tablespoon ground fennel |
2 teaspoons salt |
1/4 cup shortening |
1 (2-ounce) cake compressed yeast |
1/2 cup lukewarm water |
4 cups sifted medium rye flour |
5 cups sifted all-purpose flour, plus 1/2 cup |
melted butter |
Directions:
1. In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
2. Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
3. In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
4. Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
5. Preheat oven to 350 degrees F.
6. Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
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