Monday, December 29, 2008

Limpa Rye Bread

Mix together: 1/3 c. vegetable oil
3/4 c. molasses
2 t. salt
2 c. rye flour
2 c. boiling water

Set mixture aside to cool.

In mixing bowl, combine cooled molasses mixture, 1 T. yeast dissolved in 1/2 c. water, and 6 c. flour. Knead well (5 minutes in a stand mixer or 10 minutes by hand). Let rise twice.

Mold into 3 round loaves and let rise until double. Bake at 300 for 30-35 minutes. Brush loaves with butter when you take them out of the oven. Allow to cool before cutting.


Anonymous said...

Where do you find rye flour? I have wanted to make this per Jessie's recommendation for so long but can never find it!

lelly said...

note to self... whole wheat flour just does not rise like white!!

i ended up with very wheat tasting discs of "bread."


i guess i will have to try this again when i am not avoiding refined flour ;)

hannah, i found rye flour at my grocery, but that won't be helpful to you, i guess...