The Challenge: Baking Bread / Swedish Limpa

Sometimes its the little things that you forget. Since I am committed to not going to the grocery store there are things I am bound to run out of. I have baked bread before- since I ran out a few weeks ago. Was thinking about it a few days ago. Hmmmm. I am out of bread.

Wanted toast this morning when it hit me. I never made the bread. Running to the store if we want bread is something we kind of take for granted. Not too many generations ago if you wanted bread you had to make it.   The thing is my Dad was a baker, my Mom always baked bread and I love to make homemade bread. Well, if I want toast tomorrow morning I will have to get it done. Just a matter of which type to make.  I finally decided on Swedish Limpa. It’s a rye bread with orange peel, caraway seeds and a little brown sugar. it is also a favorite of my brother-in-law, Bob. His  Swedish Mom used to make it. So as I get ready to make the bread I will be thinking of Bob. Here is the recipe in case you want to try it, too.

Swedish Limpa

 6 ½ c. flour

2 c. rye flour

¼ c. brown sugar

2 t. salt

2-t. caraway seeds

2 t. grated orange peel

2 pkt. Active dry yeast

2 T. margarine, softened

2 2/3 c. hot water (125-130 degrees)

Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add margarine and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.