Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Swedish Limpa Bread Recipe
    Lost? Site Map

    Swedish Limpa Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    3 hrs

    35 mins

    andypandy's Note:

    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..

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepot combine the anise seed, fennel seed, and caraway seeds, with all the water.
    2. 2
      Simmer covered for 7 minutes, then cool to lukewarm.
    3. 3
      Measure the warm liquid there should be 1 1/2 cups, if not add water to measure.
    4. 4
      Place this liquid in large mixer bowl.
    5. 5
      Add molasses, brown sugar, salt, oil, rind, whisk well.
    6. 6
      Whisk the yeast into cooled seed mixture.
    7. 7
      Add rye flour, beating until smooth.
    8. 8
      Gradually add the all purpose flour and continue to blend, whether with mixer paddle or with a wooden spoon.
    9. 9
      Allow to rest 20 minutes.
    10. 10
      Knead stiff dough until smooth.
    11. 11
      Grease a large bowl, and roll dough into a ball.
    12. 12
      Grease the ball of dough.
    13. 13
      Cover tightly with saran wrap and allow to rise until double in a warm area.
    14. 14
      Punch down when doubled and divide into two pieces.
    15. 15
      Form each into a large round loaf.
    16. 16
      Grease a large baking sheet with shortening, and then sprinkle with cornmeal.
    17. 17
      Place dough well apart onto the sheet.
    18. 18
      Allow to rise until almost doubled.
    19. 19
      Preheat oven 375 degrees F.
    20. 20
      Make a large slash on tops of loafs.
    21. 21
      Bake 35 minutes or until done.
    22. 22
      When done breads should sound hollow from the bottoms, and dark and crusty.
    23. 23
      NOTE:: when I use rye or whole wheat bread I always add another tablespoon gluten to my flours.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Swedish Limpa Bread

    Serving Size: 1 (97 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 217.0
     
    Calories from Fat 27
    12%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 590.7 mg
    24%
    Total Carbohydrate 43.4 g
    14%
    Dietary Fiber 4.2 g
    16%
    Sugars 4.6 g
    18%
    Protein 4.7 g
    9%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites