SWEDISH LIMPA RYE BREAD
Wonderful dark bread.
Provided by Anonymous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 44.8 g, Cholesterol 19.1 mg, Fat 7.7 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 392.1 mg, Sugar 7.6 g
SWEDISH LIMPA BREAD
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
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 14
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, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
LIMPA BREAD
This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute rye flour for the whole wheat flour, however, it will affect the taste. I prefer whole wheat. Also, gluten, a very important ingredient in this recipe, may be found in most gourmet food stores or health food stores. Barley malt can be substituted for molasses. Enjoy!
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 14
Steps:
- Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
- Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 13.2 g, Cholesterol 5.5 mg, Fat 2.1 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 42 mg, Sugar 2.5 g
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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 56 g, Cholesterol 10 mg, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, Sodium 321 mg, Sugar 14 g, Fat 5 g, ServingSize 2 loaves (12 servings), UnsaturatedFat 0 g
SWEDISH LIMPA BREAD
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!
Provided by JackieOhNo
Categories Breads
Time 3h35m
Yield 2 loaves
Number Of Ingredients 14
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.
SWEDISH LIMPA (RYE BREAD)
Provided by Food Network
Time 1h34m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
- Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
- In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
- Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
- Preheat oven to 350 degrees F.
- Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
BREAD MACHINE SWEDISH LIMPA BREAD
Make and share this Bread Machine Swedish Limpa Bread recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 3h5m
Yield 1 1/2 pound loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Follow bread machine instructions.
- I alway watch the bread kneading and mixing, when its in a nice soft round ball, you know that the water to flour is correct.
- If its not nice and round but floppy it needs more flour.
- If its too hard and dry or mixer is having a hard time, it needs more water.
- After cycle ends, remove and cool on rack.
- Allow to cool 1 hour before slicing.
Nutrition Facts : Calories 143.2, Fat 1.6, SaturatedFat 0.1, Sodium 195.4, Carbohydrate 28.3, Fiber 2.2, Sugar 1.6, Protein 3.8
LIMPA
Steps:
- In a small bowl proof the yeast in the water for 5 minutes, or until the mixture is foamy. In a small saucepan heat the milk with the molasses and the butter until the mixture is just lukewarm and the butter is melted and remove the pan from the heat. In a large bowl stir together the yeast mixture, the milk mixture, the aniseed, the caraway seeds, the salt, the zest, the rye flour, and 3 cups of the unbleached flour until the mixture is combined well, turn the dough out onto a floured surface, and knead it for 8 to 10 minutes, adding as much of the remaining 1 cup unbleached flour as is necessary to form a smooth and elastic dough. Transfer the dough to a buttered large bowl, turning it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
- Punch down the dough, turn it out onto a floured surface, and knead it a few times. Divide the dough in half, form each half into a round loaf, and transfer the loaves to a buttered large baking sheet. Let the loaves rise, covered with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk.
- Preheat the oven to 375°F. Prick the loaves with a fork to form a decorative pattern and bake them in the middle of the oven for 30 to 40 minutes, or until they are browned and sound hollow when the bottoms are tapped. Transfer the loaves to a rack and let them cool.
LIMPA MUFFINS
Categories Bread Milk/Cream Citrus Bake Quick & Easy Anise Molasses Gourmet
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. and butter twelve 1/3-cup muffin tins.
- In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds. In a small bowl whisk together milk, egg zest, butter, and molasses. Add milk mixture to flour mixture, stirring until just combined (do not overmix).
- Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean.
More about "limpa recipes"
SWEDISH LIMPA | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (26)Total Time 3 hrs 7 minsServings 1
- Combine all of the ingredients — by hand, mixer or bread machine — and knead until the dough is smooth and satiny., Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour.
- It'll become somewhat puffy, but probably won't double in bulk., Shape the dough into a ball, flatten it slightly, and place it on a lightly greased or parchment-lined baking sheet.
- Cover with a dough rising cover or lightly greased plastic wrap, and allow it to rise for 1 1/4 to 1 1/2 hours, or until it's puffed up noticeably., Bake the limpa in a preheated 350°F oven for 35 minutes, tenting it with aluminum foil for the final 10 minutes if it appears to be browning too fast., Wrap and store at room temperature for up to a week, or freeze for up to 3 months.
SWEDISH RYE BREAD (LIMPA) RECIPE - RECIPETIPS.COM
From recipetips.com
25 TRADITIONAL SWEDISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SWEDISH LIMPA BREAD RECIPE - HONEST COOKING
From honestcooking.com
LUMPIA (CRISPY FILIPINO SPRING ROLLS RECIPE!) - RASA …
From rasamalaysia.com
SWEDISH LIMPA BREAD - TRUE NORTH KITCHEN
From true-north-kitchen.com
LIMPA RECIPE GRANDMA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
28 BEST LIMPA BREAD RECIPE IDEAS | BREAD, BREAD RECIPES, LIMPA …
From pinterest.ca
WHAT IS LIMPA BREAD? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
EASY LIMPA BREAD RECIPE | RECIPES.NET
From recipes.net
ONE HOUR SWEDISH LIMPA BREAD {ORANGE AND FENNEL SCENTED RYE}
From foodiewithfamily.com
ONE HOUR SWEDISH LIMPA BREAD - FOODIE WITH FAMILY
From foodiewithfamily.com
LIMPA BREAD RECIPE {SWEDISH SPICED BREAD} - LAVENDER & MACARONS
From lavenderandmacarons.com
VORT LIMPA (SWEDISH RYE BREAD) | KING ARTHUR BAKING
From kingarthurbaking.com
SWEDISH LIMPA BREAD RECIPE - BAKER RECIPES®
From bakerrecipes.com
LIMPA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE LIMPA (SWEDISH RYE BREAD) - CRUMB: A FOOD BLOG
From crumbblog.com
LIMPA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LIGHT SWEDISH RYE SOURDOUGH LIMPA BREAD| FUSS FREE FLAVOURS
From fussfreeflavours.com
SWEDISH LIMPA (RYE) BREAD - RESTLESS CHIPOTLE
From restlesschipotle.com
SWEDISH LIMPA (RYE-LIKE BREAD) | GLUTEN-FREE | VEGAN | YEAST-FREE
From nouveauraw.com
SWEDISH LIMPA BREAD - PLATTER TALK
From plattertalk.com
SWEDISH LIMPA BREAD - FLY-LOCAL
From fleischmannsyeast.com
LIMPA - TRADITIONAL AND AUTHENTIC DANISH RECIPE | 196 …
From 196flavors.com
LIMPA RECIPE | THE CHARMED KITCHEN
From thecharmedkitchen.com
BAKING TRADITIONAL SWEDISH LIMPA BREAD - SWEDISH SWEETS AND MORE
From swedish-sweets-and-more.myshopify.com
LIMPA - BIGOVEN.COM
From bigoven.com
SWEDISH LIMPA BREAD RECIPE - MASHED.COM
From mashed.com
AUTHENTIC SWEDISH LIMPA BREAD RECIPE - ALEX BECKER MARKETING
From alexbecker.org
SWEDISH LIMPA BREAD – ART OF NATURAL LIVING
From artofnaturalliving.com
EASY LIMPA BREAD RECIPE | RECIPES.NET
From recipes.net
SWEDISH LIMPA BREAD
From goodthingsbydavid.com
LIMPA (SWEET RYE BREAD - BIGOVEN.COM
From bigoven.com
LIMPA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
LIMPA - WIKIPEDIA
From en.wikipedia.org
SWEDISH LIMPA BREAD RECIPE - THIS WEEK FOR DINNER
From thisweekfordinner.com
LIMPA BREAD RECIPES (PAGE 1) - FOODFERRET
From foodferret.com
LIMPA (SWEDISH RYE BREAD) | THE FINNISH DISH
From finnishdish.blog
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love