Gail's Recipe for Limpa

bread · from the kitchen of Gail

Gail's Recipe for Limpa — front of the card
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Gail's Recipe for Limpa — back of the card
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40 min active · 3 hr 30 min total · 2 round loaves (times estimated)

Ingredients

  • 2 packages dry yeast
  • ½ cup warm water (80°F)
  • ½ cup dark brown sugar
  • ¼ cup molasses
  • 1 tablespoon salt
  • 2 teaspoons caraway seed
  • ½ teaspoon ground anise
  • 1¼ cups hot water
  • 3½–4 cups all-purpose flour
  • 2 cups rye flour

Steps

  1. Combine the yeast and ½ cup warm (80°F) water in a small bowl. Set aside for 10 minutes until foamy.
  2. Place the next six ingredients (dark brown sugar, molasses, salt, caraway seed, ground anise, and rye flour [see note]) in a large bowl. Pour 1¼ cups hot water over them. Cool the mixture to lukewarm.
  3. Blend in 1 cup of all-purpose flour, then add the yeast mixture. Add the rye flour.
  4. Beat until smooth.
  5. Add enough of the remaining all-purpose flour to make a smooth dough. Knead in the rest of the flour.
  6. Let the dough rise until doubled in size. Punch down.
  7. Let rise again.
  8. Bake in round pans. [No oven temperature or baking time is given on the card.]