LIMPA BREAD (Swedish Rye Bread)

Katie Allen , Sigrid Undset Lodge #32, Palo Alto CA

  • 1 package active dry yeast
  • 1/4 cup warm water (110-115°)
  • 1/2 tsp. sugar
  • 1/4 cup brown sugar
  • 1/4 cup Dark Molasses*
  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1/2 tsp. anise
  • 2 tsp. caraway seed (optional)
  • 1 Tbsp. grated orange peel (optional)
  • 1 1/2 cups hot water (or scalded milk)
  • 4 1/2 bread flour (white/ divided uses)**
  • 2 cups rye flour
Swedish Limpa Bread

Limpa Bread is formed into round loaves.

Yields: 2 small round loaves

  1. Add yeast to 1 1/2 cup bowl, slowly pour over the 1/4 cup of warm water and sprinkle with 1/2 tsp. sugar. Set aside to dissolve and rise.
  2. Meanwhile, in large bread bowl, add the brown sugar, molasses, butter, salt and spices. Slowly add the hot water (or milk) and stir until it is smooth. Set aside until lukewarm.
  3. When lukewarm, add 1 cup of the bread flour and mix before adding in the yeast mixture. Mix well. Slowly add alternately 1 cup of each type of flour and beat after each addition. Work in remaining flour (as much as is required to form a soft dough) by hand or by beating slowly. If you have extra flour, set aside and use for dusting surface when kneading dough (or if needed, get extra flour for this).
  4. Turn dough onto a very lightly floured surface. Allow it to rest 5 to 10 minutes covered with a kitchen towel. Knead dough about 5-8 minutes, adding flour to surface as needed to keep it from sticking. Grease your bread bowl and place the dough ball in. Turn to bring a greased surface to top. Cover with waxed paper and/or a towel. Let stand in warm place (about 80°) until dough is doubled.
  5. Let rise until double in bulk.
  6. Punch down with fist; pull edges in to center and turn dough completely over in bowl. Cover and let rise again until doubled.
  7. Punch the dough again, and turn out on a lightly floured surface. Divide dough into two portions. Shape each portion into a ball. Cover and allow the to rest 5-10 minutes.
  8. Add parchment paper to a large or two small cookie sheet (or grease cookie sheets). Place a ball in the center of each sheet or centered on the half of the cookie sheet allowing room for it to double without touching the other or edge of the pans. Cover and let the dough rise again in warm area!
  9. Bake in preheated 375° (F) oven 20-25 minutes, or until lightly browned. Cool completely on cooling racks. Optional : Brush tops with stick of butter (using only about 2 Tbsp. to give it a nice shinny coating).
  1. Note: If you have very American tastes, you may which to reduce the amount of caraway seed and orange peel if using them. However, they are not very strong and the addition gives it a great flavor. Some people use one or the other of these ingredients instead of both so if you don't have one on hand, it will still turn out great.
  2. * Brer Rabbit brand has a dark green label which is full flavored and the best for any dark bread recipe. It is worth searching for.
  3. ** Go slow toward the end with the white flour...make sure you have added all the rye flour equally to white flour so that any unneeded flour will be the white flour. You don't want to make the dough too stiff. Note that unbleached bread flour is better than all-purpose flour, but both will work.