Grant House Swedish Limpa Bread
Grant House in Rush City, Minnesota.
Servings: 4 loaves
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Ingredients
- 2 tablespoons active dry yeast
- 3½ cups warm water
- ¼ cup sugar
- ½ cup brown sugar
- 1 tablespoon salt
- ¼ pound lard, melted
- ½ cup molasses
- 2½ cups bread flour
- ½ + ⅛ pound rye flour
- 2 ounces whole caraway seed
- 2¼ cups fresh orange, minced
- Egg wash (1 egg beaten with 1 Tbsp. water)
Instructions
- In a bowl, dissolve yeast in warm water. Add sugars, salt, molasses, and melted lard; mix well. Add flours, caraway, and orange.
- Knead until smooth (more bread flour can be added to obtain proper stiffness.) Let rest in a warm place until the dough doubles in size, about 1½ hours.
- Form into six, 1 lb. loaves. Let rise again until doubled in size.
- Cut slits across the top of loaves, brush with egg wash.
- Bake in a 390° oven for 30 minutes.
