I grew up in a bread-making home. Five children all raised on thick, dark Limpa bread—rye flour, molasses, brown sugar, fennel seeds (my favorite), and little bags of Fleischman’s yeast. What Jesus called leaven makes the dough rise, giving it texture, flavor, and that beautiful dark bread I love to this day.
Small kitchens with five children running in and out to smell the dough and the baking bread. A familiar old family cloth covered the recipe as it was rising. My job was to take the large wooden spoon and stir 5 ½ pounds of flour to make yeasty dough in the largest green Tupperware bowl ever made.


