Swedish Limpa Bread Recipe
🕒 Total Time: 3 hours 35 minutes
🥖 Yield: 2 large loaves (12 servings each)
🍞 Category: Yeast Breads
🔎 Keywords: Breads, Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Description:
I first made Swedish Limpa for a co-worker in 1992. He had told me when his relatives came to visit they always brought loaves of this with them, and he could remember his grandmother making this and the smells of orange in the house. So I tried it, and it was a success!
Ingredients:
- 1 teaspoon anise seed
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 3/4 cups water
- 1/3 cup dark molasses
- 1/4 cup dark brown sugar
- 1 teaspoon salt
- 2 tablespoons canola oil
- 3 tablespoons grated orange rind
- 2 packages dry active yeast
- 3 cups rye flour
- 2 1/2 cups unbleached all-purpose flour
Instructions:
- In a small saucepot, combine the anise seed, fennel seed, and caraway seeds with all the water.
- Simmer covered for 7 minutes, then cool to lukewarm.
- Measure the warm liquid; there should be 1 1/2 cups. If not, add water to measure.
- Place this liquid in a large mixer bowl.
- Add molasses, brown sugar, salt, oil, and grated orange rind. Whisk well.
- Whisk the yeast into the cooled seed mixture.
- Add rye flour, beating until smooth.
- Gradually add the all-purpose flour and continue to blend, whether with mixer paddle or with a wooden spoon.
- Allow to rest for 20 minutes.
- Knead stiff dough until smooth.
- Grease a large bowl and roll the dough into a ball.
- Grease the ball of dough.
- Cover tightly with plastic wrap and allow to rise until double in a warm area.
- Punch down when doubled and divide into two pieces.
- Form each into a large round loaf.
- Grease a large baking sheet with shortening, then sprinkle with cornmeal.
- Place dough well apart onto the sheet.
- Allow to rise until almost doubled.
- Preheat oven to 375 degrees F (190 degrees C).
- Make a large slash on the tops of the loaves.
- Bake for 35 minutes or until done.
- When done, breads should sound hollow from the bottoms and be dark and crusty.
Note: When using rye or whole wheat bread, I always add another tablespoon of gluten to my flours.
This Swedish Limpa Bread recipe brings the authentic flavors of Sweden to your home kitchen, with its blend of aromatic seeds and wholesome ingredients. Enjoy the rich aroma of orange and the hearty taste of molasses in every bite of this traditional bread. Perfect for any occasion, whether served warm with butter or used to make sandwiches, this bread is sure to become a favorite in your household.
