Limpa Swedish Orange Rye Bread Recipes

SWEDISH LIMPA BREAD

Steps:

• 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°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, 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., 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., 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., 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.

LIMPA (SWEDISH ORANGE-RYE BREAD) RECIPE

Steps:

• Gather the ingredients. Preheat oven to 300 F, turning it off immediately once heated.
• In a small saucepan, combine the orange juice, butter, molasses, brown sugar, fennel seeds, caraway seeds, and anise seeds. Bring it to a low boil. Maintain the low boil for 5 minutes. Remove it from the burner and let it cool until the mixture is lukewarm.
• Once the liquid spice mixture is warm, but not hot, to the touch, whisk in the active dry yeast, salt, and grated orange peel.
• Place the liquid in a mixing bowl and gradually stir in 2 1/2 cups rye flour. Continue to add in 2 to 3 cups of all-purpose flour until the dough is soft and pliable (it will be slightly sticky).
• Let the dough rest for 20 minutes.
• Either by hand or with the dough hook of your mixer, knead the dough lightly for about 5 minutes, until the dough is stiff and smooth.
• Place the dough in a greased bowl (either oil or butter is fine), flipping the dough once to coat it with grease. Cover the bowl with a clean towel, place it in a warmed oven, and let it rise until double, about 1 hour.
• After the dough is risen, punch it down, divide it into 2 halves, and shape it into 2 round loaves.
• Place the loaves on a lightly floured baking pan or pizza paddle (if you use a bread stone in your oven). Cover it with a towel and let the loaves rise on the counter until doubled, 45 minutes to 1 hour.
• Preheat oven to 375 F. When the loaves have risen, place them in the oven and bake for 30 minutes, or until they are dark, crusty and a skewer inserted in the middle comes out clean.
• Serve and enjoy.

SWEDISH LIMPA RYE BREAD

Steps:

• Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
• Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
• Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
• Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
• Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
• Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.