"jmcquown" > wrote in message
...
> On 11/24/2018 10:07 PM, Boron Elgar wrote:
>> On Sat, 24 Nov 2018 21:03:49 -0500, jmcquown >
>> wrote:
>>
>>> On 11/24/2018 8:23 PM, Julie Bove wrote:
>>>> My friend mentioned that she could readily buy Swedish Rye bread in any
>>>> grocery store as a kid through a young adult. I have seen it online but
>>>> it's super expensive. And I've seem recipes but there are so many
>>>> variations. She said what she used to buy didn't have any orange or
>>>> orange peel in it.
>>>>
>>>> Does anyone know what kind of bread this might have been? She's 74, if
>>>> that helps. I know I could make it. But she doesn't make bread so
>>>> hasn't
>>>> a clue what might have been in it. It wasn't a crisp bread but a loaf.
>>>> But she can't even describe the shape of the loaf.
>>>
>>> There are many recipes for Swedish rye bread but I've not found any that
>>> require orange or orange peels. Is that something you just dreamed up?
>>>
>>> Jill
>>
>> It is limpa bread, which is a Swedish rye.
>>
>> I have a old recipe buried somewhere, but this is similar and will
>> give an idea of what's in it.
>>
>> https://www.tasteofhome.com/recipes/...h-limpa-bread/
>>
>> Ingredients
>> 1/2 cup packed light brown sugar
>> 1/4 cup dark molasses
>> 1/4 cup butter, cubed
>> 2 tablespoons grated orange zest
>> 1-1/2 teaspoons salt
>> 1 teaspoon aniseed, lightly crushed
>> 1 cup boiling water
>> 1 cup cold water
>> 2 packages (1/4 ounce each) active dry yeast
>> 1/2 cup warm water (110° to 115°)
>> 4-1/2 cups all-purpose flour
>> 3 to 4 cups rye flour
>> 2 tablespoons cornmeal
>> 2 tablespoons butter, melted
>>
>> Directions
>> 1. In a large bowl, combine brown sugar, molasses, butter, orange
>> zest, salt, aniseed and boiling water; stir until brown sugar is
>> dissolved and butter is melted. Stir in cold water; let stand until
>> mixture cools to 110° to 115°.
>>
>> 2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in
>> molasses mixture; mix well. Add
>>
>> 3. all-purpose flour and 1 cup rye flour. Beat on medium speed 3
>> minutes. Stir in enough remaining rye flour to form a stiff dough.
>>
>> 4. Turn onto a floured surface; knead until smooth and elastic, about
>> 6-8 minutes. Place in a greased bowl, turning once to grease the top.
>> Cover and let rise in a warm place until doubled, about 1 hour.
>>
>> 5. Punch dough down. Turn onto a lightly floured surface; divide in
>> half. Shape into two oval loaves. Grease two baking sheets and
>> sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover
>> and let rise until doubled, about 30 minutes.
>>
>> 6. Preheat oven to 350° . With a sharp knife, make four shallow
>> slashes across top of each loaf. Bake 30-35 minutes or until golden
>> brown. Remove to wire racks; brush with butter.
>>
> Thanks for the info, Boron! That should help her if she bothers to read
> it.
>
> Jill

How would that help? That's the kind I said I didn't want!