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
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
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
LIMPA RYE
Limpa is a Swedish style rye with orange and aromatic flavors. A base recipe. Use milk for more of a sandwich style bread and ale for a James Beard style Limpa.
Provided by Red_Apple_Guy
Categories Breads
Time 3h40m
Yield 1 standard loaf, 15 serving(s)
Number Of Ingredients 11
Steps:
- the starter:.
- Refresh your starter with equal weights of flour and water or so that it is a thick batter or like mashed potatoes.
- the dough:.
- Mix the water or milk into the starter until uniformly mixed.
- Add molasses, brown sugar, yeast, flours, salt, oil and seeds.
- Mix well and let rest for 10 minutes.
- Knead by hand or machine for 5 minutes and place in an oiled straight-sided clear container.
- After 15 minutes, stretch and fold and return to the container. See notes for stretching and folding.
- After 15 minutes, stretch and fold and let rise to double its size or cover and place into the fridge overnight. The next morning, bring the dough to room temperature (about 2 hours).
- When double its volume, spread the dough into a rectangle and roll to the width of a 4.5" x 8" loaf pan.
- Preheat oven to 375°F.
- Bake for 45 minutes, turning midway during cook.
- Remove from the pan and let cool on a rack for 30 minutes or more.
Nutrition Facts : Calories 92.7, Fat 1.7, SaturatedFat 0.2, Sodium 234.7, Carbohydrate 17.7, Fiber 1.6, Sugar 3.2, Protein 2.1
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.
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.
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 (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
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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.
- 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.
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- In a small saucepan set over medium-high heat, bring water, coffee, sugar, caraway, fennel, butter and orange rind to a boil. Cook for about 3 minutes, or until butter is melted and sugar is completely dissolved. Remove from heat and let cool until lukewarm.
- Once the sponge has doubled in size, punch the dough down and knead in the salt and reserved 4 cups flour using your hands or a stand mixer fitted with a dough hook. Dough should feel smooth and elastic.
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- Combine the flour, yeast, salt, orange zest, and fennel seed in the bowl of the stand mixer that has been fitted with a dough hook. Mix on low speed for 30 seconds.
- Combine the flour, yeast, salt, orange zest, and fennel seed in the bowl of a food processor that has been fitted with a blade or dough blade. Pulse 10 times. With the food processer running, slowly pour in the water, molasses, and add the butter at the same time into the feed chute. Continue processing until the dough forms a cohesive ball. Spin the dough ball 20 times and shut off the food processor. Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl. Cover with a clean tea towel and let rise in a warm place for 15 minutes.
- Combine the flour, yeast, salt, orange zest, and fennel seed with a whisk or fork in a large mixing bowl. Slowly pour in the water, molasses, and add the butter into the flour mixture and use a sturdy spoon to combine into a shaggy dough. Use your hands to knead for 8 minutes*. After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.
- Turn dough out onto a clean surface and divide in half. Dust your hands with flour and form each half into an oval or a ball, pulling the edges down from the top and tucking under the loaf and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased. Use a sharp knife to slash the top of the loaf about ¼ of an inch deep. This allows the steam to escape the baking loaf.
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