Limpa Bread
Limpa Bread is an moderately easy dinner. Made with 3 c. beer or water, 1 tbsp. fennel seed, 1 tbsp. anise seed, 1 tbsp. dill seed and 1/3 c. shortening, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Heat liquid and add seeds.
Let stand 5 minutes.
Add shortening, salt, molasses and lemon rind.
When cool, add yeast mixture and the rye flour; beat well.
Then add all but 1/2 cup of the remaining flour.
Knead dough on floured board for about 10 minutes.
Put in oiled bowl and let double in bulk (about 2 hours). Turn out on floured board again and work in the remaining 1/2 cup flour.
Shape into 3 round loaves in 8-inch cake pans, greased.
Or make two (9-inch) loaf pans if you want it for sandwiches.
Let rise to top of loaf pan, about 1 hour.
Bake at 375° for 10 minutes, then at 350° for 30 minutes.
Brush tops of loaves with margarine and cool on racks.
🍷 Perfect Pairings
Complete your meal with these
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