Swedish Limpa Rye Bread
by Tony van Roon
Makes about 2 loaves:

1-1/2 cups hot water
2 tablespoons honey
2 tablespoons butter
2 teaspoons salt (optional)
1 package dry yeast
1/2 cup warm water
3 cups rye flour
3 cups unbleached white flour

Put the hot water into a mixing bowl, then stir in the honey, butter, and salt. Cool to lukewarm. In a cup or bowl, dissolve the yeast in the ½ cup of warm water and add to the first mixture. Stir in the rye flour gradually, mixing with each addition until all 3 cups are stirred in. Beat well. Then gradually add the white flour to make a soft dough. On a lightly floured board or countertop, knead the dough for about 10 minutes. Add a bit more white flour if the dough is too sticky.

Place in a greased bowl and turn once to coat the top, cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Punch down, return the dough to the floured countertop and knead for another 3 minutes then devide in 2.

Shape as desired--oval, round or square--and place on greased baking sheets. Or bake in the normal baking pans if you like, but it looks better if baked as so called free-loaves.

Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes.

Bake at 400 °F. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Cool on wire racks.
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