Swedish Limpa Bread
- Ready In:
- 3hrs
- Ingredients:
- 13
- Yields:
-
4 loaves
ingredients
- 1 cake yeast
- 2 1⁄4 cups water, lukewarm
- 1 tablespoon sugar
- 2 cups milk
- 3 cups flour
- 1 cup dark corn syrup (Karo preferred)
- 1 1⁄2 teaspoons fennel seeds
- 1 1⁄2 teaspoons anise seed
- 1⁄2 cup molasses (either light or medium)
- 3⁄4 cup butter
- 8 cups rye flour (more as needed)
- 1 tablespoon salt
- 2 oranges, zest of, grated or 1/4 cup candied orange peel, chopped
directions
- Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk.
- Add white flour and beat well; set aside to rise until double in bulk.
- Mix syrup, seeds and molasses in a saucepan.
- Let come to a boil one minute and strain out seeds.
- Add butter and let cool.
- When lukewarm, add yeast mixture with rye flour and salt.
- Add grated orange rind or chopped orange peel and knead well on a floured board.
- Cover and let rise until doubled.
- Shape into round loaves and place in greased pans; let rise until doubled.
- Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes.
- Remove from pans to a cooling rack and brush with butter while still hot.
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Reviews
-
I've never made limpa bread homemade before, and it's been many years since I've eaten it. I wanted to make it for my Swedish father-in-law, who loves everything Swedish. I was concerned about the dough--it was very dense and didn't seem to rise at all. The bread came out of the oven moist, solid, and definitely flavored like limpa that I remember. My husband thought it was wonderful. Thank you for submitting this recipe for us to try.
RECIPE SUBMITTED BY
Molly53
United States