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Swedish Limpa Bread

Total Time

Prep: 30 min. + rising Bake: 30 min.

Makes

2 loaves (12 pieces each)

I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba
Swedish Limpa Bread Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup packed light brown sugar
  • 1/4 cup dark molasses
  • 1/4 cup butter, cubed
  • 2 tablespoons grated orange zest
  • 1-1/2 teaspoons salt
  • 1 teaspoon aniseed, lightly crushed
  • 1 cup boiling water
  • 1 cup cold water
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4-1/2 cups all-purpose flour
  • 3 to 4 cups rye flour
  • 2 tablespoons cornmeal
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°.
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add
  3. all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough.
  4. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
  6. Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

Nutrition Facts

1 slice: 186 calories, 3g fat (2g saturated fat), 8mg cholesterol, 172mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 4g protein.

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