Prep 30 mins
Cook 30 mins
This is a distinct and delicious bread. Boiling the seeds first really mellows their flavor. This has been passed down and around in our community for generations. It's really good!
- Combine first six ingredients in a medium saucepan and bring to a boil; boil for approximately 5 minutes.
- Let cool some, then add the salt and cold water.
- Test the temperature, then add the yeast.
- Transfer to a mixing bowl and add the rye flour and as much white flour as needed to make a soft dough.
- Knead well.
- The bread dough will be sticky.
- Let rise until double.
- Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also) and let rise again until double.
- Bake at 350 degrees F for about 30 minutes.
Ooh--such lovely bread. the flavor is so rich and sweet it is good just eaten plain. But also wonderful with both sweet and savory additions. I made a small batch to try it --a good thing because it is far too easy to keep cutting just one more slice. I will definitely make this lovely bread again--full batch next time.
One of the best breads I've ever eaten or baked! Moist, tasty, lovely consistency and color. Might be a tinch off authentic swedish limpa bread. Even though we had already eaten, when it came out of the oven and we "tried" a piece, we ended up eating 1/2 a loaf. I highly recommending baking when you can can use it right away warm.
Changes I made:
1. I made 2 loaves (recipe is easily halved) because it was an untested recipe
2. I used fennel seeds only because I didn't have anise seeds
3. Instead of 3 cups white flour, I used 1.5 cups white whole wheat and 1.5 cups whole wheat
4. I threw in 3/4 cup currants
Changes I would make next time:
I thought it was a pinch too sweet, and didn't have that undefineable tart/bitterness (in a good way) that authentic limpa has. I would use less brown sugar, and maybe more molasses. I might also throw in a bit of cocoa powder. I would definitely cont use currants (or raisins or craisins) and also def not use white flour. It was so good with rye and then whole wheat, there is no call for the white flour.
Tips for new bread bakers: I found that I raised it for 1.5 hours the first time and then raised about 1/2 hour the second time in the bread pans. I also "proofed" the yeast by letting in sit for a few minutes in the oj mix before adding the flour. I can't tell you how good this recipe is, mmmmmm. (and I bake a lot of bread!)