Limpa Bread

1. 1

   Heat liquid and add seeds.

2. 2

   Let stand 5 minutes.

3. 3

   Add shortening, salt, molasses and lemon rind.

4. 4

   When cool, add yeast mixture and the rye flour; beat well.

5. 5

   Then add all but 1/2 cup of the remaining flour.

6. 6

   Knead dough on floured board for about 10 minutes.

7. 7

   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.

8. 8

   Shape into 3 round loaves in 8-inch cake pans, greased.

9. 9

   Or make two (9-inch) loaf pans if you want it for sandwiches.

10. 10

    Let rise to top of loaf pan, about 1 hour.

11. 11

    Bake at 375u00b0 for 10 minutes, then at 350u00b0 for 30 minutes.

12. 12

    Brush tops of loaves with margarine and cool on racks.

* Per serving · 4 servings · Values may vary.

No additional tips available.