Limpa
(Swedish Rye Bread)

2 cakes compressed yeast
1 1⁄2 cups water, divided
1 cup sugar, divided
1/2 cup shortening
1/2 cup molasses
1 teaspoon baking soda
4 cups buttermilk
6 cups rye flour
3 tablespoons salt
8 cups white flour

Dissolve yeast in 1/2 cup water; add 1 teaspoon sugar. Combine remaining sugar, shortening, molasses and remaining water and bring to boil. In separate bowl, add baking soda to buttermilk, and mix well. Add hot liquid mixture to buttermilk mixture. Add yeast when liquid is lukewarm. Add rye flour and salt. Beat thoroughly. Add white flour gradually to make stiff dough. Knead well and place in greased bowl to rise until light; knead down once and when light, shape into 6 round loaves. Place on greased tins and let rise until light. Bake Limpa at 375° for 45 minutes.

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Limpa Recipe From Eat and Explore Minnesota Cookbook:

Eat & Explore Minnesota
Eat & Explore Minnesota

Also try : Bananas Foster

Recipes ©: Great American Cookbooks

 
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