Swedish Limpa Bread Recipe #136565
This is a distinct and delicious bread. Boiling the seeds first really mellows their flavor. This has been passed down and around in our community for generations. It's really good!
by Kaarin
1 hour | 30 min prep
4 loaves
- 2 cups orange juice
- 1/2 cup butter
- 1 1/3 cups dark brown sugar
- 1/4 cup dark molasses
- 2 1/2 teaspoons caraway seeds
- 2 teaspoons anise seed
- 2 teaspoons salt
- 2 cups cold water
- 3 tablespoons yeast
- 4 cups rye flour (medium)
- 5-6 cups all-purpose flour
- Combine first six ingredients in a medium saucepan and bring to a boil; boil for approximately 5 minutes.
- Let cool some, then add the salt and cold water.
- Test the temperature, then add the yeast.
- Transfer to a mixing bowl and add the rye flour and as much white flour as needed to make a soft dough.
- Knead well.
- The bread dough will be sticky.
- Let rise until double.
- Shape into 4 loaves (Traditionally in round loaves, but loaf pans work also) and let rise again until double.
- Bake at 350 degrees F for about 30 minutes.
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5 stars