FALCON HEIGHTS, Minn. - Patrice Johnson, Blue ribbon winner of the Fleischmann's Yeast "Sensational Sandwich Bread" Contest", stopped by the KARE Barn Tuesday to treat us to her Swedish Limpa Bread and shared the recipe. Delicious!

Swedish Limpa Bread (Makes 1 loaf)

1/4 cup very loosely packed brown sugar
2 Tablespoons dark molasses
3/4 cup warm water
1 packet Fleishmann's Active Dry Yeast (2 1/4 teaspoons)
1 teaspoon salt
1 1/4 cups rye flour
2 to 3 cups all-purpose flour
2 Tablespoons butter, room temperature
Zest of one orange
1 teaspoon ground anise
1 teaspoon ground fennel
1 teaspoon ground caraway

Egg wash:
1 egg yolk
1 - 2 Tablespoons fresh squeezed orange juice
1 teaspoon fennel seeds
1 teaspoon caraway seeds

In large mixing bowl combine first four ingredients and allow yeast to rise until foamy, about 5 minutes. Stir in salt, rye flour, and enough of the all-purpose flour to make a dense but pliable dough. Knead in butter, zest and spices. Add a bit of oil to a clean bowl and roll ball of dough in oil. Cover and let rise 6 to 7 hours. Gently shape dough into oblong loaf. Place on buttered baking sheet or in loaf pan; cover and allow to rise to double; 2 hours. Use sharp knife to slice a few parallel cuts across top of loaf, if desired. Whisk together egg yolk and orange juice; brush over top of loaf and sprinkle with seeds. Bake in preheated 375 degree oven until bread is a deep golden brown and sounds hollow when tapped; about 30 to 40 minutes. Remove from oven and cool on rack at least 30 minutes.

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