Best 2 Swedish Limpa Rye Bread Recipes

Swedish limpa rye bread is a traditional Scandinavian bread that is characterized by its dense, slightly sour flavor and dark color. It is made with a combination of rye flour and wheat flour, and is often flavored with caraway seeds, anise, and fennel. Limpa bread is typically baked in a loaf pan and has a slightly crispy crust. It is a popular bread for sandwiches, open-faced sandwiches, and as a side dish with soups and stews.

This article provides three different recipes for Swedish limpa rye bread: a traditional recipe, a recipe for limpa bread made with sourdough starter, and a recipe for limpa bread made with whole wheat flour. The traditional recipe is the most basic and straightforward, and is a good option for beginners. The sourdough starter recipe adds a bit of extra tanginess to the bread, and the whole wheat flour recipe is a healthier option. All three recipes are easy to follow and result in a delicious and authentic limpa rye bread.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

SWEDISH LIMPA RYE BREAD

Swedish Limpa Rye Bread image

Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!

Provided by Family Favorites

Categories Other Breads

Time 3h45m

Number Of Ingredients 15

Ingredients

1 c water
2/3 c white sugar
2 Tbsp butter
1 Tbsp salt
1/4 c molasses
1/2 tsp baking soda
2 c buttermilk
2 1/2 c rye flour
5-5 1/2 c white flour
2-3 pkg dry active yeast (original recipe calls for 2 yeast cakes)
1/4 c warm water
1 tsp sugar
1 tsp anise seed
1 Tbsp grated orange peel
1 tsp fennel seed, optional

Steps:

1. Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
2. Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
4. Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
6. *** I have omitted one of the risings without much difference, but this is the original recipe.

Tips:

Use a kitchen scale to measure your ingredients for the most accurate results.
If you don't have a kitchen scale, use measuring cups that have been leveled off with a knife.
Make sure your yeast is fresh and active. If you're not sure, proof it in a small bowl of warm water with a pinch of sugar before adding it to the dough.
Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
When shaping the dough, be gentle and don't overwork it. Otherwise, the bread will be tough.
Bake the bread in a preheated oven until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely before slicing and serving.

Conclusion:

Swedish limpa rye bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a bread to serve with your favorite soup or stew, or you are simply looking for a tasty snack, Swedish limpa rye bread is a great choice.