If you love the fresh flavor of oranges, look no further. Limpa rye bread is a rye flour bread made with the juice and rind of one large orange. The flavor is phenomenal, making each slice a delicious treat during any time of the day. This bread is especially good served as morning toast.
Yield: two small, round loaves
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 30 minutes
- 1 Tbsp active dry yeast
- 1 cup warm water, 95 to 110 degrees F
- 1/4 liquid cup molasses
- 1 large orange, grated zest and juice
- 1/3 cup sugar
- 1 Tbsp salt
- 2 Tbsp butter, soft
- 2-1/2 cups rye flour
- 2-1/2 cups bread flour, about
- Mix yeast and warm water in large bowl until yeast is dissolved. Mix in molasses and the grated zest and juice from one large orange. Mix in sugar, salt, butter, and rye flour. Mix in enough bread flour to make a stiff dough.
- Turn dough out onto lightly floured board and knead for about 8 minutes. Put dough in greased bowl and turn dough over so that dough is lightly greased on top. Cover and let rise in warm, draft-free place for 45 minutes or until double in size. Punch down dough and knead on floured board for 5 minutes. Divide dough into 2 equal parts. Form each half into round loaf. Grease large baking sheet and place both round loaves on sheet. Cover and let rise in warm, draft-free place for about 30 minutes or until double in size.
- Bake at 375 degrees F for 30 minutes or until bread sounds hollow when tapped on. Remove loaves from baking sheet and let cool on wire rack.