Limpa Bread
- 3 c. beer or water
- 1 Tbsp. fennel seed
- 1 Tbsp. anise seed
- 1 Tbsp. dill seed
- 1/3 c. shortening
- 1 Tbsp. salt
- 2/3 c. molasses
- 2 Tbsp. grated lemon rind (optional)
- 2 pkg. yeast, dissolved in 1/2 c. warm water with 2 Tbsp. sugar
- 3 c. rye flour
- 6 c. bread flour
- Heat liquid and add seeds.
- Let stand 5 minutes.
- Add shortening, salt, molasses and lemon rind.
- When cool, add yeast mixture and the rye flour; beat well.
- Then add all but 1/2 cup of the remaining flour.
- Knead dough on floured board for about 10 minutes.
- Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour.
- Shape into 3 round loaves in 8-inch cake pans, greased.
- Or make two (9-inch) loaf pans if you want it for sandwiches.
- Let rise to top of loaf pan, about 1 hour.
- Bake at 375u0b0 for 10 minutes, then at 350u0b0 for 30 minutes.
- Brush tops of loaves with margarine and cool on racks.
water, fennel seed, anise seed, dill, shortening, salt, molasses, lemon rind, yeast, rye flour, bread flour
Taken from www.cookbooks.com/Recipe-Details.aspx?id=346162 (may not work)