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Swedish Limpu Bread
February 13, 2013

I have some great tips and have baked yeast breads for 35 years. Just making some simple healthier choices is a plus. First, always proof your yeast. Just use a half cup of the water called for to do it. I stay away from white flour in most bread recipes if I can so if using whole wheat you will only need about 4 cups. I used the rye flour called for, great texture. No egg yolks, so I used 3 large egg whites beatened with a fork. I love oranges so I grated two whole navel oranges and rinsed grater into pan with the water in recipe to get it all. Use everything else called for. I enjoy mixing my bread by hand. Will bake this wonderful bread again!

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