Saturday, November 25, 2017

Grandma Ruth's Limpa Rye Bread

Grandma Ruth's Limpa Rye

Makes one large loaf

Preheat oven to 375 F if using loaf pan or 450 F if using dutch oven an hour before baking the bread.


1 Tablespoon instant yeast
1 Tablespoon plus 1 teaspoon Molasses
1/2 cup of water
Juice and zest of one orange
1 tablespoon shortening
1 tablespoon white sugar
1 tablespoon brown sugar
1 & 1/2 teaspoons salt
3/4 cups plus 2 tablespoons Butter Milk
1/4 teaspoon soda
1 pound 454 grams Rye flour
Between 3/4 cup and a cup of white flour ( Either all purpose or bread flour) as needed to add during the kneading process

Add molasses, water, orange juice, orange zest, sugar ,shortening and salt to a sauce pan and bring to a boil then allow to cool until tepid. Add buttermilk and soda to the liquid ingredients.

Put Rye flour and yeast in a stand mixer with dough hook or a large bowl if you are hand kneading. Knead for 5 minutes adding white flour gradually until the dough forms a mass and comes away from the bowl. Put the finished dough in a covered bowl at room temperature and allow to rise until double in bulk, at least 1.5 hours and up to 3 hours. Deflate the dough cover again and allow to almost double in bulk a second time around 1.5 hours. Deflate the dough again and shape into a loaf for your pan or a round if using the dutch oven method. Cover with a tea towel and allow to rise until almost double about 1.5 hours. Bake at 375 F for an hour if using loaf pan or 30 minutes covered and 10 minutes uncovered at 450 F in the dutch oven .

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