Limpa Rye Recipes

Steps:

• 1. Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
• 2. Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
• 3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
• 4. Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
• 5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
• 6. *** I have omitted one of the risings without much difference, but this is the original recipe.

Steps:

• 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°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, 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., Turn onto a floured surface; knead until smooth and elastic, 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., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

Steps:

• the starter:.
• Refresh your starter with equal weights of flour and water or so that it is a thick batter or like mashed potatoes.
• the dough:.
• Mix the water or milk into the starter until uniformly mixed.
• Add molasses, brown sugar, yeast, flours, salt, oil and seeds.
• Mix well and let rest for 10 minutes.
• Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container.
• After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.
• After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours).
• When double its volume, spread the dough into a rectangle and roll to the width of a 4.5" x 8" loaf pan.
• Preheat oven to 375°F.
• Bake for 45 minutes, turning midway during cook.
• Remove from the pan and let cool on a rack for 30 minutes or more.

Steps:

• In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
• Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
• In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
• Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
• Preheat oven to 350 degrees F.
• Bake for 45 to 55 minutes. Remove and brush tops with melted butter.

Steps:

• Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
• Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.