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.
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
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- 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.
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