LIMPA RECIPES

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SWEDISH LIMPA BREAD RECIPE: HOW TO MAKE IT



Swedish Limpa Bread Recipe: How to Make It image

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

Provided by Taste of Home

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 186 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

SWEDISH LIMPA BREAD RECIPE - FOOD.COM



Swedish Limpa Bread Recipe - Food.com image

This homemade Swedish rye bread is easy to make if you follow the step-by-step directions. It is a traditional bread of Sweden - laced with brown sugar, molasses, caraway seeds, and orange peel. Try it toasted with lots of sweet butter or sprinkle it with grated Cheddar cheese and broil until cheese is melted and browned. It's also good for a simple ham and cheese sandwich!

Total Time 3 hours 35 minutes

Prep Time 3 hours

Cook Time 35 minutes

Yield 2 loaves

Number Of Ingredients 14

1/2 cup packed light brown sugar
1/4 cup light molasses or 1/4 cup dark molasses
1/4 cup butter or 1/4 cup margarine
1 tablespoon salt
1 teaspoon anise seed or 1 teaspoon caraway seed
2 tablespoons grated orange peel
1 cup boiling water
1 cup cold water
1/2 cup warm water (105 to 115 degrees)
2 (1/4 ounce) packages active dry yeast
4 1/2 cups unsifted all-purpose flour
4 cups unsifted rye flour
cornmeal
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • in a large bowl, combine sugar, molasses, 1/4 cup butter, the salt, anise and orange peel. Add 1 cup boiling water; stir until sugar dissolves and butter melted. Add 1 cup cold water. Cool to lukewarm. Check temperature of warm water with thermometer.
  • Sprinkle yeast over water in measuring cup; stir until dissolved. Add to molasses mixture; mix well. Gradually add 4-1/2 cups all-purpose flour and 1 cup rye flour; beat vigorously until smooth and dough leaves sides of bowl. Gradually add 3 cups rye flour.
  • Mix in last of flour with hand until dough leaves side of bowl. (Dough will be stiff.) Turn out onto lightly floured pastry cloth or board. Knead until smooth and elastic - about 10 minutes. Place in lightly greased large bowl; turn dough to bring up the greased side.
  • Cover with towel; let rise in warm place (85 degrees), free from drafts, until double in bulk - about 1-1/2 hours. Grease a large cookie sheet, and sprinkle lightly with cornmeal. Punch down dough and turn out onto lightly floured pastry cloth or board. Cut in half.
  • Shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a loaf, 12 inches long, tapering ends. Place on prepared cookie sheet, 5 inches apart.
  • Cover with towel; let rise in warm place, free from drafts, until double in bulk - 1 to 1-1/4 hours. Preheat oven to 375 degrees. With sharp knife, make four diagonal slashes on top of loaf, 1/4-inch deep. Bake on middle shelf 35 minutes; cover with foil last 10 minutes, if necessary. Brush with butter. Serve warm, or cool on rack.

Nutrition Facts : Calories 2404.5, FatContent 41.1, SaturatedFatContent 22.8, CholesterolContent 91.5, SodiumContent 3845.8, CarbohydrateContent 458.9, FiberContent 34.4, SugarContent 79, ProteinContent 54.8

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GRAMMA LUND'S LIMPA BREAD RECIPE BY AMOS - COOKEATSHARE
My paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's not Limpa. I remember making this bread every winter before Christmas, working with my dad and sister in the kitchen, where we turned out uncounted loaves to take to all our neighbors. I have eaten in many Swedish-themed restaurants over the years. I have never tasted a better bread than that made from this true family recipe. I want to share this with you because it is one of the most unique, tasty and enjoyable breads in the world. I would urge you to try not to eat it all before you can share it with someone you love. And, believe it or not - this is a fabulous sandwich bread - cheeses, mortadella and other 'light' deli meats are excellent on Limpa - plain or toasted. Fresh out of the oven, with plenty of warmed sweet butter, it is one of life's great and satisfying pleasures. The recipe makes 2 nice loaves. I hope you enjoy it as much as I have for my whole life! TIP: BE SURE to warm with hot tap water any bowl you will be moving the yeasted dough into - just dump & wipe the bowl before you add the dough to it. And NO drafts on the rising dough - cover the bowl with a clean towel during the risings.
From m.cookeatshare.com
Reviews 5
Total Time 175 minutes
Cuisine Swedish
Calories 1334 per serving
  • Warm a mixing bowl, add the warm water and dissolve the yeast with the molasses, sugar, salt, orange zest, anise seeds and shortening mixed in. [TIP: at this time I'll interject that I like to sift the medium rye & white flours together, first into one bowl, then back to the original bowl Add the rye flour, mix until smooth. Add the white flour a little at a time until the dough is well kneaded and a bit sticky to the touch. Hand kneading will take about 5-8 minutes. [TIP: on your Kitchen-Aide, use the lowest speed for about 5 minutes, adding small amounts of the extra flour until the dough is nicely balled up, then kick the speed up a notch for about 3 minutes] Grease a large, warmed bowl. Place the dough into the bowl, then turn the greased side up. Cover with a towel and place the bowl in a warm place out of any draft. Let the covered dough rest and rise for about 60 minutes. When the dough has doubled in size, punch it down, round it, cover it and let it rise 40 minutes more. Punch the dough down again and divide the dough into 2 pieces. Shape each piece into a round, slightly flat loaf. Place the two loaves on opposite ends of a greased baking sheet. Cover the baking seet with the towel and let the loaves rise a third time, this time for 60 minutes. Bake 30-35 minutes at 375 degrees in a preheated oven.
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