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| 1 1/2 Tasse | Milk; whole or skim |
| 2 Esslöffel | canola oil |
| 2 Esslöffel | Unsulphured molasses |
| 2 Tasse | all-purpose flour unbleached |
| 1 Tasse | Rye flour |
| 2 Esslöffel | dark brown sugar |
| 1 Esslöffel | cocoa |
| 1 Esslöffel | orange rind grated |
| 1 Teelöffel | Aniseed; lightly crushed |
| 1/2 Teelöffel | caraway seeds |
| 1/4 Teelöffel | Salt to taste; (up to 1) |
| 1 1/2 Teelöffel | dry yeast active |
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I found this recipe at http://www. Nmt. Edu/~breynold/cookbook/limpa. Html. If you need a non-Abm recipe, let me know - I have one in one of my bread cookbooks.
When I first got my electric bread machine I searched all over for a recipe for Limpa Rye. This is the first I've found. It comes from the book The
Pour milk into the baking pan of your bread machine and measure in first the oil, then molasses (unless the instructions for your machine specify that the yeast is to be put in the bottom of the pan, followed by the other dry and then the liquid ingredients.) Add all-purpose and rye flours, brown sugar, cocoa, orange rind, aniseed, caraway seeds, and salt. Distribute yeast as directed for your machine.
Bake on a quick cycle
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