Swedish Limpa Bread Recipe courtesy Beard on Bread

[Patricia]

Swedish Limpa Bread - 1 large free form or 2 small free form loafs

1 package yeast
1 tsp sugar
1/4 cup warm water (100-115 degress F)
2 cups ale or beer lukwarm
1/4-1/2 cup honey
2 TBSP melted butter
2 tsp salt
1 tsp ground cardamom
1 TBSP caraway seeds or 3/4 tsp aniseed crushed
2 TBSP fresh grated orange peel
2 1/2 cups rye flour
3 cups unbleached flour

Dissolve the yeast & sugar in water in large bowl; proof for 5
minutes.
Combine lukewarm beer or ale, honey, butter, salt & stir well. Add to
yeast mixture.
Add spice or your choosing and orange peel. Mix the rye and
unbleached flour together. Add 3 cups to the liquids & beat very hard
with a wooden spoon (or mixer with dough hook).. Cover with a cloth
or goil and let rise in a warm place for 45 mins - 1 hour.

Stir down dough & add remaining flour. The dough will be sticky.
Turn out on a board using 1/2 - 3/4 cup flour. Kneed well (dough will
remain tacky). Shape into a ball place iin buttered bowl & turn to
coat with butter on all sides. Cover & let rise until doubled in
size. Punch down, shape into 1 large or two small balles, place on a
greased baking sheet, brush with butter, cover loosely with plastic
wrap or waxed paper and refrigerate for at least 2 hours (up to 3
hours). Remove from fridge and let sit uncovered for 10 - 15 minutes
while oven is preheating to 375 degrees. Bake until break sound
hollow when tapped. If making 1 large loaf then baking time will be
from 1 hour to 80 minutes. If two small loaves then baking time is 40
- 45 minutes.; Cool on rack.

And, of course, this recipe is best made on a snow day!

Enjoy.

[Paula]

Awesome!! The second rise, when the dough doubles, about how long does
that usually take?