Limpa Bread


Audrey McVean

Here is my mother's recipe for Limpa Bread:

Limpa Bread

2-1/2 tsp dry yeast in 1/2 cup warm water
1/4 cup brown sugar 2 Tablespoons caraway seeds 2 Tablespoons shortening 2 teaspoons salt 4 cups
sifted all-purpose flour 2 cups unsifted rye flour( approx)

In a saucepan, mix 1/2 cup cold water, sugar, caraway seeds, shortening, and salt. Bring to a boil
and simmer for 5 minutes. Pour into a large mixing bowl, and add one cup cold water. Stir in 2 cups
all-purpose flour. Add yeast and mix well. Stir in remaining all-purpose flour. Add 1-1/2 cups rye
flour and mix well. Sprinkle 1/2 cup rye flour on pastry cloth or board. Turn dough out and knead
until smooth and satiny, using more rye flour as necessary. (I use this part in my Kitchen Aid mixer
with the dough hook.) Put into a well greased bowl; turn once to coat with oil, cover and let rise
until doubled -- about 1-1/2 hours. Punch down, divide; shape each half into a loaf. Put on a
greased cookie sheet. Make 3 slits, 1/2-inch deep, on top of each. Let rise until doubled. Bake in
preheated hot oven, 400 degrees F, for 35 minutes.

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