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Print this Recipe    Limpa 02

Swedish Limpe (Nora Thielges)

1/2 cup water
1/4 cup brown sugar
2 tsp. caraway seeds
2 tbsp. margarine
2 tsp. salt
1 cup ice water

1/2 cup warm water
1 package active dry yeast

4 cups white flour
2 cups rye flour

In a small pan, combine the 1/2 cup water, brown sugar, caraway,
margarine and salt. Bring to a boil, lower to just shivering, and
simmer for 5 minutes. Remove from heat and add the ice water.
Let the mixture cool.

Mix the yeast into the 1/2 cup of warm water. Add a little of the
flavor base (a scant teaspoon). Leave sit until bubbles form.

Sift 3 cups of the white flour and the 2 cups of rye flour into a
large mixing bowl. Add the liquids and stir to obtain a soft dough.
Using 1/2 cup of white flour, flour a clear surface and turn the
dough out of the pan. Sprinkle it with some of the remaining flour.
Knead the dough for about 10 minutes, until it feels smooth and
satiny with a nice resilience. During this kneading process the
dough may feel sticky. Dust it lightly with some of the remaining
flour, but be sparing.

Form the dough into a ball and lightly flour it. Place in a clean
large bowl, cover with a damp tea towel, and leave in a warm
draft-free place to rise. Leave rise until it is doubled in bulk
(about 1-2 hours). Remove from the bowl (you may need a spatula
for this) and reform into a ball. Lightly flour the dough and
return to the bowl. Cover with the towel and return to rise until
doubled in bulk again.

Preheat the oven to 350F. If you do not have non-stick bread pans,
line your pans with greased parchment paper or wax paper. When
the bread is finished its second rising, remove from the bowl and
form into two loaves. Place dough in loaf pans and cover with a
damp towel. Leave to rise in a warm place until the bread reaches
the rim of the pans.

Put in the oven on the middle (or, in a two-shelf oven, the lower)
shelf. Bake for 25-30 minutes until the loaves turn a toasty brown
and make a hollow thumping noise when struck with a spoon. Remove
from the oven and turn the loaves out of the pans onto a cooling
rack. Let cool thoroughly.

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