Swedish Rye Bread Recipe

Swedish Limpa Rye Bread Recipe

Ingredients (Makes 2 Swedish Rye Loaves, Serves 24)

2 cups water

1/2 cup packed brown sugar

2 tablespoons vegetable oil

2 teaspoons salt

5 1/2 cups all-purpose white flour

2 (.25 ounce) packages active dry yeast

2 eggs, room temperature

2 cups rye flour

Directions

In a saucepan, boil water, sugar, oil, and salt for 5 minutes. Let cool until warm.

In a large bowl, combine 3 cups of all-purpose white flour, and yeast. Stir in cooled mixture from saucepan. Mix with an electric mixer on medium speed for 2 minutes. Add eggs. Add 1 cup all purpose white flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.

On a lightly floured surface, knead for 8 to 10 minutes until it is smooth and no longer sticky. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.

Punch dough down, and divide dough in half. Shape each loaf into a ball. Let rest for 15 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with butter. Allow to rise for 1 hour, or until doubled in size.

Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

Substitutions and Additions

Add 1 1/2 teaspoons of caraway seed and 1 1/2 teaspoons fennel seed for added flavor.

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