Well, by 1976, BH&G had moved it's rye bread on to caraway seed and brown sugar. Sorry.

pazwoman, I have a rye bread recipe somewhere that has orange instead of caraway, no idea where the recipe came from.

I'll look and see if I can find it tonight, when I'm back from fixing fence at the farm.

Annie

Better Homes and Gardens Homemade Bread Cook Book - 1973

SWEDISH LIMPA BREAD

(Grainlady note: This may be the recipe you are looking for. You could certainly leave the caraway seeds out, but it's the only recipe in the book that I could find that contains rye and grated orange peel. If you like the taste of caraway, but not the seeds, you can mill them in a coffee/spice mill and add the powdered caraway seeds to the bread.)

3-1/2 to 4 cups all-purpose flour
2 packages active dry yeast
2 t. caraway seed
1/2 t. fennel seed (optional)
2 c. milk
1/2 c. packed brown sugar
2 T. molasses
2 T. butter or margarine
2 T. grated orange peel
2-1/2 c. rye flour

In large mixer bowl combine 2-1/2 c. of the all-purpose flour, yest, caraway seeds, and fennel seeds, if desired. Heat milk, brown sugar, molasses, butter, and 2 t. salt till warm (115-120°F), stirring constantly to melt butter. Add to the dry mixture; add orange peel. Beat at low speed with mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in rye flour and enough remaining all-purpose flour to make a moderately stiff dough.

Knead on lightly floured surface till smooth (8 to 10 minutes). Shape into ball. Place in greased bowl; turn once. Cover; let rise till double (1 to 1-1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape in two round loaves; place in greased 8-inch pit plates or on greased baking sheets. Cover; let rise till double (about 45 minutes). Bake at 375°F about 30 minutes. Remove from pans; cool. Makes 2.

This is the recipe, as written, from my BH&G cookbook circa 1960:

Swedish Rye Bread
2 loaves

1 PKG active dry yeast
1/4 cup water

1/4 cup brown sugar
1/4 cup light molasses
1 Tablespoon salt
2 Tablespoons shortening

1-1/2 cups hot water
2-1/2 cups stirred medium Rye Flour
2 Tablespoons grated orange peel
3-1/2 to 4 cups sifted all-purpose flour

Oven 375ºF

Soften yeast in warm water (110º). In a large bowl, combine sugar, molasses,salt,and shortening. Add hot water and stir till sugar dissolves. Cool to lukewarm. Stir in Rye Flour: beat well. Add softened yeast and orange peel; mix well. Stir in enough all-purpose flour to make a moderately stiff dough.

Knead on well-floured surface till smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (1-1/2 to 2 hours). Punch down. Turn out on lightly floured surface; divide in 2 portions. Shape each portion into a smooth ball. Cover; let rest 10 minutes.

Pat dough in 2 round loaves; place on greased baking sheet. (Or shape in 2 oblong loaves and place in greased 8-1/2 x 4-1/2 x 2-1/2" bread pans.) Cover and let rise in warm place till double. Bake at 375ºF about 25 to 30 minutes. Place foil loosely over tops last 10 minutes if necessary. For softer crust, brush with melted butter. Cool on rack.

Westelle, that's the same recipe I have written on a recipe card, I don't know where it came from.

Annie

Annie: I typed it straight out of my old BH&G Cookbook to the thread.

Westelle, I didn't mean that I didn't know where YOU got it, I meant I didn't know where I got it! It's in my own handwriting, on a recipe card, but has no notes regarding the origin. As far as I know it could have come from an old Better Homes and Gardens magazine clear back when I was in high school!

Yeah, I still have recipe cards.....

Annie

I really love Limpa bread (AKA Swedish Rye), so thanks for the recipes. I want to try them.

Beachlily, Annie, Grainlady, and Westelle;

Thank you for taking the time to look in your recipe boxes and cookbooks. I think the recipe Westelle sent and Annie has in her collection (I love that you still have your recipes from high school)is the recipe I used to make years ago.

Again thanks and peace to all.

Pazwoman

Pazwoman, I still have recipe cards for Grandma's Jack Frost Fudge and her White Bread, still in Grandma's handwriting. When I first got married in 1974, all the cooks in the family got together and gave me a box of recipe cards. So, I have Great Aunt Esther's Fruit Cocktail Cake recipe in her handwriting, Aunt Lulabelle's "famous" (because a bunch of people got food poisoning at a farmily reunion eating the darned things) pickled mushrooms, with notes, Aunt Betty's chocolate gravy.

I seldom use them, but I keep them. I have some things framed and hanging in the kitchen, and I see them and smile.

Annie

This came from a old Fleischmann's book. (1970's)

Orange Rye Bread (Makes 2 loaves)

2 3/4 cups warm water (105F-115F)
2 pkgs Fleichmann's active dry yeast
1/2 cup firmly-packed dark brown sugar
3 Tbs. softened Fleiscmann's margarine
4 tsp. salt
3 Tbsp grated orange peel
1/3 cup dark molasses
3 3/4 cups unsifted rye flour
5 1/2 to 6 1/2 cups unsifted white flour

Measure warm water into large bowl. Sprinkle in yeast: stir until disolved. Stir in sugar, salt, maragine, orange peel, and rye flour. Beat until thoroughly blended. Stir in enough white flour to make a stiff dough. Turn out onto a floured board; knead until smooth and elastic, about 10 minutes. Place into a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; divide in half. Roll eachhalf to a 14x9" recangle. Shape intp loaves. Place into 2 greased 9x5x3-inch loaf pans. Cover; let rise in a warm place, free from draft until doubled in bulk, about 1 hour and 10 minutes.
Bake on lowest rack position at 375F about 40 minutes or until done. Remove from pans and cool on wire racks.

This bread gets gobbled up real fast in our home.

Annie: I still have recipes starting from about age 12. If I don't make Christmas jam every year I have mutiny; it is from a Good Housekeeping Magazine around 1959. I learned to make Southern Fried Chicken from that Magazine those many years ago. The basic cookbooks I still use are from the early 1960s.

One recipe I lost was given to me by a neighbor lady; they were the best Refrigerator cookies ever.... something on the order of a Pecan Sandy.

Westelle, that sounds like me! I've spent my life clipping recipes from magazines and newspapers and then copying them onto recipe cards. That's why I still have cards, there's so much time and work in them!

Annie