A traditional Swedish Limpa bread that is fragrant, slightly sweet, and infused with citrus and spices. This recipe produces a soft, aromatic loaf perfect for slicing and serving with butter or cheese.
Image
Serves:
2 loaves
Prep time:
217 minutes
Cook time:
75 minutes
Recipe Category
Ingredients
For the spice infusion: 1 cup water
½ cup brown sugar
1 tablespoon molasses
1 tablespoon shortening (or butter)
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon anise seeds
1 teaspoon fennel seeds
2 tablespoons grated orange zest
For the dough: ½ cup warm water
1 package (2 ¼ teaspoons) active dry yeast
1 ½ cups rye flour
2 ½ to 3 cups all-purpose flour
Instructions
In a medium saucepan, combine 1 cup water, brown sugar, molasses, shortening, salt, caraway seeds, anise seeds, fennel seeds, and orange zest. Bring to a boil, then remove from heat and let it cool until it is lukewarm.
In a large mixing bowl (or the bowl of a stand mixer), combine the ½ cup warm water and the yeast. Let it sit for about 5–10 minutes until it becomes foamy.
Add the cooled spice mixture to the yeast.
Stir in the rye flour and 1 cup of the all-purpose flour.
Gradually add the remaining all-purpose flour until a stiff dough forms.
Turn the dough out onto a lightly floured surface.
Knead for 6–8 minutes until the dough is smooth and elastic. (If using a stand mixer, use the dough hook on medium-low speed).
Place the dough in a lightly greased bowl, turning once to grease the top.
Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size (about 1 to 1 ½ hours).
Punch the dough down and divide it into two equal portions.
Shape each into a round loaf.
Place the loaves on a greased baking sheet or a parchment-lined pan.
Cover the loaves and let them rise again for about 45–60 minutes, or until nearly doubled.
Preheat your oven to 375°F (190°C).
Bake for 25–30 minutes, or until the loaves sound hollow when tapped on the bottom.
Transfer the bread to a wire rack to cool completely before slicing.