Shape the bread into a loaf about 12 inches long, tapering at the ends. Leave to rise again – for about 1-1½ hours – and heat the oven to 240C/230C fan/gas mark 8. Brush the top with the ...

Add the rye flour and beat until smooth, then add the remaining flour to make a soft dough. Turn the dough onto a very lightly floured surface. Allow dough to rest for 5 to 10 minutes.

Limpa is a classic Swedish rye bread flavored with cardamom and citrus. Mary Lou Davis has been using this recipe for 40 years and recommends it for your baking pleasure. Search.

In large mixing bowl combine first four ingredients and allow yeast to rise until foamy, about 5 minutes. Stir in salt, rye flour, and enough of the all-purpose flour to make a dense but pliable ...

Add sugar and molasses. Then add yeast mixture, 1 cup rye graham flour and 2 cups bread flour. Using mixer paddle and mixer on low, mix all ingredients in bowl together.

The dough will be quite sticky, but the softer the dough, the moister the bread. Place dough in a well-greased bowl and turn once to coat. Cover with cloth and let rise in a warm place for 1½ hours.

Ruth Ericson’s limpa bread recipe has been passed down through her Swedish family. Rye flour makes the flavor. MCT photo Another addition to our list of sources for good rye bread came from Pam ...

150 g cracked rye. 50 g cracked wheat. 50 g sunflower seeds. 25 g linseeds. 12 g salt. 250 g* boiling water *We recommend measuring all quantities in grams. Day 2. 150 g wholemeal (dark) rye flour.

A few weeks ago, we asked about a Swedish rye bread from Navarro’s, and though no one had any information about that particular recipe, Jim Murphy of Sweetish Hill Bakery, 1120 W. Sixth St ...

Yes, it’s possible that your grandmother’s recipe for Swedish limpa is different from this one. There are grandmas who made it with beer, those who never used orange rind, those who skipped ...

Here's a great snack to make during the summer, when you can make the most of those long Swedish evenings to prepare it before sharing with friends. John Duxbury shares his favourite recipe with The ...