Being predominantly Swedish by nationality this is my favorite bread. My grandmother used to make this often (it was best hot from the oven). My recipe that I have used for several years is almost identical to this one. Occasionally I skip the orange zest and spices--then it is exactly like my grandmother's who came from Sweden in her teens.
excellent receipe just like my mother use to make. Love Swiss forever.
I thought bf would love this--I was sure he liked rye. He's not so sure about this one. Says it's "weird". Why I don't know. So I say to him "I made it for you. I thought you liked rye". Him: "I do". So there you have it. Bf who likes rye thinks this is a weird bread goodness knows why. It tastes like a light rye bread to me. Nothing weird about it in my opinion. Men. Anyway thanks for the recipe! We have a weird household--don't worry so much about bf and his weirdness.;o)
MMmm this bread is really yummy. I am doing a report on Sweden for one of my classes and wanted to test this recipe out before I make it for my class. I didn't have caraway seeds but I used everything else and it tasted good still. Thank you for this wonderful recipe! I love trying different cultural cuisines and I am really glad I tried this recipe!
A satisfying flavorful bread. Not having an orange on hand I left that out but was still very pleased with my results.
My grandma used to make this bread for hoildays. Brings back memories
I have some great tips and have baked yeast breads for 35 years. Just making some simple healthier choices is a plus. First always proof your yeast. Just use a half cup of the water called for to do it. I stay away from white flour in most bread recipes if I can so if using whole wheat you will only need about 4 cups. I used the rye flour called for great texture. No egg yolks so I used 3 large egg whites beatened with a fork. I love oranges so I grated two whole navel oranges and rinsed grater into pan with the water in recipe to get it all. Use everything else called for. I enjoy mixing my bread by hand. Will bake this wonderful bread again!
The first time I made it exactly as the recipe instructs and I loved it. The second time I added 15g of ground cardamom and doubled the orange zest; it is even better (that might make it less authentically Swedish though)! The best part is that it is so easy.
I am Swedish and have made Limpa breads in the past so I thought I'd give this one a try. While very tasty it did turn out rather dry and dense despite letting the dough take some extra time to rise.
