Swedish Limpa Rye Bread Recipes

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SWEDISH LIMPA BREAD



Swedish Limpa Bread 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

Time 1h

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, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.

SWEDISH LIMPA (RYE BREAD)



Swedish Limpa (Rye Bread) image

Provided by Food Network

Time 1h34m

Yield 2 loaves

Number Of Ingredients 11

2/3 cup molasses
2 1/2 cups water
2/3 cup firmly packed brown sugar
1 tablespoon ground fennel
2 teaspoons salt
1/4 cup shortening
1 (2-ounce) cake compressed yeast
1/2 cup lukewarm water
4 cups sifted medium rye flour
5 cups sifted all-purpose flour, plus 1/2 cup
Melted butter

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.

LIMPA (SWEDISH ORANGE-RYE BREAD) RECIPE



Limpa (Swedish Orange-Rye Bread) Recipe image

Also known as vortlimpa, Sweden's limpa bread is commonly made with different ingredients at various times of the year, particularly at Christmas.

Provided by Kari Diehl

Categories     Appetizer     Bread

Time 3h30m

Yield 12

Number Of Ingredients 12

1 3/4 cups orange juice
1/4 cup butter
1/3 cup dark molasses
1/4 cup dark brown sugar
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon anise seeds
1 (2 1/4 teaspoons) package active dry yeast
1 tablespoon kosher salt
2 tablespoon freshly grated orange peel
2 1/2 cups medium rye flour
2 to 3 cups all-purpose or bread flour

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 RYE BREAD



Swedish Limpa Rye Bread image

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

1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

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

LIMPA BREAD



Limpa Bread image

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

1 ⅓ cups boiling water
1 teaspoon fennel seed
1 teaspoon cumin seeds
1 teaspoon caraway seed
¼ cup cracked wheat
2 ¼ tablespoons butter
2 ¼ tablespoons molasses
1 tablespoon orange zest
¼ teaspoon baking soda
1 ½ cups rye flour
1 ½ cups bread flour
2 teaspoons active dry yeast
2 teaspoons gluten flour
3 tablespoons powdered buttermilk

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

SWEDISH LIMPA BREAD



Swedish Limpa Bread 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!

Provided by JackieOhNo

Categories     Breads

Time 3h35m

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.

LIMPA



Limpa image

Categories     Bread     Milk/Cream     Bake     Anise     Molasses     Caraway     Gourmet

Yield Makes 2 loaves

Number Of Ingredients 11

2 packages (about 5 teaspoons) active dry yeast
1/2 cup warm water
1 1/2 cups milk
1/3 cup molasses
1/2 stick (1/4 cup) unsalted butter
1 tablespoon aniseed
1 tablespoon caraway seeds if desired
1 tablespoon salt
1 1/2 teaspoons freshly grated orange zest
2 cups rye flour
3 to 4 cups unbleached all-purpose flour

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.

SWEDISH LIMPA BREAD



Swedish Limpa Bread image

Limpa bread is a traditional Swedish rye bread which is flavored with molasses, anise, and orange peel. Limpa bread is moist and extremely flavorful with a rich, almost intoxicating odor. This bread is extremely popular in Sweden and in areas with a large Swedish population. This recipe is also easily made into rolls, if you wish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h

Yield 4 loaves

Number Of Ingredients 13

1 cake yeast
2 1/4 cups water, lukewarm
1 tablespoon sugar
2 cups milk
3 cups flour
1 cup dark corn syrup (Karo preferred)
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons anise seed
1/2 cup molasses (either light or medium)
3/4 cup butter
8 cups rye flour (more as needed)
1 tablespoon salt
2 oranges, zest of, grated or 1/4 cup candied orange peel, chopped

Steps:

  • Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk.
  • Add white flour and beat well; set aside to rise until double in bulk.
  • Mix syrup, seeds and molasses in a saucepan.
  • Let come to a boil one minute and strain out seeds.
  • Add butter and let cool.
  • When lukewarm, add yeast mixture with rye flour and salt.
  • Add grated orange rind or chopped orange peel and knead well on a floured board.
  • Cover and let rise until doubled.
  • Shape into round loaves and place in greased pans; let rise until doubled.
  • Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes.
  • Remove from pans to a cooling rack and brush with butter while still hot.

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From fussfreeflavours.com


SWEDISH LIMPA RYE BREAD - ALL INFORMATION ABOUT HEALTHY RECIPES …
Swedish Limpa Rye Bread Recipe | Allrecipes hot www.allrecipes.com. Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes. Step 5. 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 ...
From therecipes.info


SWEDISH LIMPA (RYE-LIKE BREAD) | GLUTEN-FREE | VEGAN | YEAST-FREE
2021-03-19 Shape the dough into a round or oblong shape and place it on the baking sheet. Score the top of the bread with the tip of a sharp knife, 1/4″-1/2″ deep. Dust the top of the dough with coconut sugar. Bake on the center rack for 50-60 minutes. Take the loaf out of the oven and turn it upside down.
From nouveauraw.com


ONE HOUR SWEDISH LIMPA BREAD {ORANGE AND FENNEL SCENTED RYE}
2014-11-08 1 cup medium rye flour 3 5/8 ounces by weight 2 Tablespoons instant yeast also known as Bread Machine Yeast 1 Tablespoon Kosher salt if using table salt, reduce to 1 1/2 teaspoons The zest of one orange 1 tablespoon fennel seed toasted 2 cups very warm water about 120°F 2 Tablespoons butter 2 Tablespoons molasses Instructions
From foodiewithfamily.com


SWEDISH LIMPA BREAD | THE CHARMED KITCHEN
2022-01-16 2 T. butter, softened. 2 2/3 c. hot water (125-130 degrees) Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes.
From thecharmedkitchen.com


SOURDOUGH LIMPA BREAD RECIPE | SWEDISH RYE BREAD - FOODGEEK
The dough composition. The flour in this limpa bread is 100% sifted rye flour, called light rye flour in the states. I developed this bread with enriched dough. It contains both butter, milk, and syrup. The salt content is a bit above 2%, which brings out the taste of the rye flour. The inoculation is shy of 20%, which should give the bread a ...
From foodgeek.dk


SWEDISH RYE BREAD I RECIPE - FOOD NEWS
I think there is a tradition in Swedish baking to use citrus fruit in rye bread (e.g. see limpa bread), so that inspired different adaptations. Breadtopia recipe uses 50/50 whole rye and wheat flour, while this is 100% light rye. Both recipes generate very strong and well caramelized crusts, though. Combine rye flour, 1 cup […]
From foodnewsnews.com


SWEDISH LIMPA RYE BREAD - PLAIN.RECIPES
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 …
From plain.recipes


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