Name: Swedish Limpe
Ingredients: 1/2 c Water; 1/4 c Brown sugar; 2 ts Caraway seeds; 2 tb Margarine; 2 ts Salt; 1 c Ice water; 1/2 c Warm water; 1 pk Active dry yeast; 4 c White flour; 2 c Rye flour

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CATEGORY	CUISINE	TAG	YIELD
Grains	Swedish	Bread	12	Servings

INGREDIENTS

1/2	c	Water
1/4	c	Brown sugar
2	ts	Caraway seeds
2	tb	Margarine
2	ts	Salt
1	c	Ice water
1/2	c	Warm water
1	pk	Active dry yeast
4	c	White flour
2	c	Rye flour

INSTRUCTIONS

From: Kenneth Allen Hyde <HKA55365@vax1.utulsa.edu>
Date: 27 Mar 1994 23:18:10 -0500
This is my great-grandmother's special recipe. I am the fourth generation
to make this bread in my family. It is not as sweet as some limpe, but I
like it better this way. It makes fabulous toast and great sandwiches.
Swedish Limpe (Nora Thielges). Materials:
Two 8x4x3 (non-stick) loaf pans
large mixing bowl
flour sifter
sturdy mixing spoon
Parchment or wax paper (optional)
Make the flavor base: 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.
Proof the yeast: 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.
Assemble the dough: 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 350 F. (If you do not have non-stick bread pans you
will need to 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.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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