Swedish Rye Bread (Vort Limpa) Recipe
Servings: 12
Ingredients
- 2 1/2 c. hot water (110-115 degrees)
- 2 pkg. dry yeast
- 1 T salt
- 1/4 c. molasses
- 1/2 c. light brown sugar, packed
- 1/4 c. butter
- 2 T grated orange peel
- 1 teaspoon anise seed, crushed
- 4 c. unsifted rye flour
- 4 1/2 c. unsifted all-purpose flour
- Cornmeal
- 2 T melted butter
Directions
- Dissolve yeast in warm water and stir till dissolved. Add in salt, molasses, sugar, butter, orange peel, anise seed and rye flour. Beat till a smooth batter. Gradually add in white flour; mix till dough leaves sides of bowl. Sprinkle pastry board with flour and knead dough till smooth.Place in a large greased bowl; cover with towel and let rise in warm place for 1 1/2 hrs. Grease large baking sheet, sprinkle with cornmeal. Punch dough down; divide in half for 2 round loaves or possibly fourths for 4 oval loaves. Shape into loaves and place on baking sheet. Cover with towel and let rise 1-1 1/2 hrs.
- Bake in middle shelf 30-35 min at 375 degrees. Cover with foil for last 10 min to avoid overbrowning. Remove from oven, cool 5 min, brush with melted butter. Remove to wire rack to complete cooling.
- This is a delicious sweet rye that has been handed down 3 generations. It is the perfect bread to compliment any cold cut sandwich. It is even more fantastic toasted - a wonderful, aromatic bread! Makes 2 large or possibly 4 small loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 390 | |
| Calories from Fat 49 | 13% |
| Total Fat 5.63g | 7% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 235mg | 10% |
| Potassium 308mg | 9% |
| Total Carbs 76.95g | 21% |
| Dietary Fiber 6.5g | 22% |
| Sugars 13.29g | 9% |
| Protein 8.58g | 14% |
