Traditional Swedish Limpa Rye Bread
Indulge in the rich heritage of Swedish cuisine with this delightful Limpa Rye Bread. Laced with a harmonious blend of brown sugar, molasses, and fragrant caraway seeds, this wholesome bread is further elevated by the zesty brightness of grated orange peel. Its distinctive flavor profile makes it perfect not just for toasting and slathering with sweet butter, but also for creating delectable ham and cheese sandwiches. This recipe yields two beautiful loaves; a perfect addition to your breakfast table or as a charming accompaniment to any meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
light brown sugar
1/2 cup (packed)
light or dark molasses
1/4 cup
butter or margarine
1/4 cup
salt
1 tablespoon
anise seed or caraway seed
1 teaspoon
grated orange peel
2 tablespoons
boiling water
1 cup
cold water
1 cup
warm water (105 to 115 degrees)
1/2 cup
active dry yeast
2 (1/4 ounce) packages
unsifted all-purpose flour
4 1/2 cups
unsifted rye flour
4 cups
cornmeal
(for sprinkling)
butter or margarine
2 tablespoons (melted (for brushing))
Instructions
1
In a large mixing bowl, combine the packed light brown sugar, molasses, 1/4 cup of butter (or margarine), salt, anise seed (or caraway seed), and grated orange peel.
2
Pour in 1 cup of boiling water and stir until the sugar dissolves completely and the butter melts.
3
Add 1 cup of cold water to the mixture and allow it to cool down to lukewarm.
4
In a separate measuring cup, sprinkle the active dry yeast over 1/2 cup of warm water (between 105°F to 115°F) and stir gently until dissolved. Then, add this yeast mixture to the lukewarm molasses mixture and mix well.
5
Gradually incorporate 4 1/2 cups of all-purpose flour and 1 cup of rye flour into the liquid, beating vigorously until the dough becomes smooth and begins to pull away from the sides of the bowl.
6
Slowly mix in the remaining 3 cups of rye flour, using your hands to combine until the dough is stiff and leaves the sides of the bowl.
7
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
8
Place the kneaded dough into a large, lightly greased bowl, turning it to coat all sides with oil. Cover with a cloth and let rise in a warm, draft-free location until doubled in size, about 1 to 1.5 hours.
9
Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down and transfer it back onto a floured surface. Divide the dough in half.
10
Shape each half into an oval loaf, rolling them gently to form 12-inch long shapes, tapering the ends to create a classic loaf look. Place these loaves on a greased cookie sheet that is sprinkled lightly with cornmeal.
11
Cover the loaves again with a towel and let them rise in a warm place until they have doubled in size, which should take 1 to 1.25 hours.
12
Before baking, use a sharp knife to make four diagonal slashes on the top of each loaf, about 1/4 inch deep. Bake in the preheated oven on the middle shelf for about 35 minutes, covering with foil for the last 10 minutes if they are browning too quickly.
13
Once baked, brush the tops of the loaves with melted butter and let them cool on a wire rack. Enjoy your delicious Swedish Limpa Bread warm, or store it for later in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Swedish Limpa Rye Bread?
It is a wholesome, traditional Swedish bread characterized by its rich blend of molasses, brown sugar, caraway or anise seeds, and grated orange peel.
What are the primary flavor notes in this bread?
The bread features a harmonious mix of sweet molasses and brown sugar, fragrant caraway or anise seeds, and a zesty brightness from orange peel.
How many loaves does this recipe make?
This recipe yields two beautiful oval-shaped loaves.
What ingredients are needed for the base mixture?
The base involves light brown sugar, molasses, butter or margarine, salt, anise or caraway seeds, and grated orange peel.
Can I use margarine instead of butter?
Yes, the recipe allows for the use of either butter or margarine.
What is the first step in preparing the dough?
In a large mixing bowl, combine the brown sugar, molasses, butter, salt, seeds, and orange peel, then add boiling water.
Why is boiling water used in the recipe?
Boiling water is used to dissolve the sugar and melt the butter in the initial mixture.
What temperature should the yeast water be?
The warm water used to dissolve the active dry yeast should be between 105°F and 115°F.
How much yeast is required for this recipe?
You will need two 1/4 ounce packages of active dry yeast.
When should I add the yeast mixture to the dough?
Add the dissolved yeast to the molasses mixture once it has cooled down to a lukewarm temperature.
What types of flour are used in Limpa bread?
This recipe uses a combination of all-purpose flour and rye flour.
How much all-purpose flour is needed?
The recipe calls for 4 1/2 cups of unsifted all-purpose flour.
How much rye flour is needed?
A total of 4 cups of unsifted rye flour is used in this recipe.
How long should the dough be kneaded?
The dough should be kneaded on a lightly floured surface for about 10 minutes until it is smooth and elastic.
How long is the first rise?
The first rise takes approximately 1 to 1.5 hours, or until the dough has doubled in size.
What is the oven temperature for baking?
The oven should be preheated to 375°F (190°C).
How are the loaves shaped?
The dough is divided in half and rolled into 12-inch long oval shapes with tapered ends.
Why is cornmeal used on the cookie sheet?
Cornmeal is lightly sprinkled on the greased cookie sheet to prevent sticking and provide texture to the bottom of the loaves.
How long is the second rise?
The shaped loaves should rise for an additional 1 to 1.25 hours until they double in size.
Do I need to score the bread before baking?
Yes, use a sharp knife to make four diagonal slashes, about 1/4 inch deep, on the top of each loaf before putting them in the oven.
How long does the Limpa bread bake?
The bread bakes for about 35 minutes on the middle shelf of the oven.
What should I do if the bread browns too quickly?
If the loaves are browning too fast, cover them with foil for the last 10 minutes of baking.
What should I do immediately after the bread comes out of the oven?
Brush the tops of the hot loaves with melted butter to soften the crust and add flavor.
How should the bread be cooled?
The loaves should be cooled on a wire rack.
How should Limpa bread be stored?
Store the bread in an airtight container to keep it fresh.
What are the best serving suggestions for Limpa bread?
It is delicious toasted with sweet butter or used to make ham and cheese sandwiches.
Is the flour sifted or unsifted?
Both the all-purpose and rye flours are used unsifted in this recipe.
Can I substitute anise seed?
Yes, the recipe suggests you can use either anise seed or caraway seed depending on your preference.
What is the purpose of the 1 cup of cold water?
The cold water is added after the boiling water to help bring the mixture down to a lukewarm temperature suitable for the yeast.
Is this bread considered a comfort food?
Yes, it is tagged as a traditional comfort food, perfect for breakfast or as an accompaniment to any meal.