Swedish Limpu Bread

Name: Swedish Limpu Bread
Prep time: 25 min
Cook time: 35 min
Total time: 3 h 60 min
Yield: 2 loaves
Ingredients: 5 ½ cups all-purpose flour; 2 (.25 ounce) packages active dry yeast; 2 cups water; ½ cup packed brown sugar; 2 tablespoons vegetable oil; 2 teaspoons salt; 2 teaspoons orange zest; 1 ½ teaspoons caraway seed; 1 ½ teaspoons fennel seed; 2 large eggs eggs, room temperature; 2 cups rye flour

Rating: 4.42 stars

19 Ratings
17 Reviews
4 Photos

Light, golden loaf Swedes have served for centuries.

By Ruth Uitto

Gallery

Recipe Summary

prep:

25 mins

cook:

35 mins

additional:

3 hrs

total:

4 hrs

Servings:

Yield:

2 loaves

Nutrition Info

Directions

Step 1

Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm

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Step 2

In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.
Step 3

Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
Step 4

Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
Step 5

Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

Nutrition Facts

Per Serving:

172 calories; protein 4.5g 9% DV; carbohydrates 33.6g 11% DV; fat 2g 3% DV; cholesterol 15.5mg 5% DV; sodium 202.1mg 8% DV. Full Nutrition

Reviews (17)

Most helpful positive review

JARKENS

11/06/2003

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. Read More

Helpful

(43)

Most helpful critical review

Svenska Baker

07/10/2017

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. Read More

19 Ratings

5 star values: 13
4 star values: 3
3 star values: 2
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JARKENS

11/06/2003

Helpful

(43)

FRITZMYER

11/06/2003

excellent receipe just like my mother use to make. Love Swiss forever. Read More

Helpful

(15)

pomplemousse

06/18/2009

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) Read More

Helpful

(14)

Madelyn

02/17/2010

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! Read More

Helpful

(11)

Mary Chris Harrison Boeh

06/23/2011

A satisfying flavorful bread. Not having an orange on hand I left that out but was still very pleased with my results. Read More

Helpful

(6)

Lucille Naber

09/25/2011

My grandma used to make this bread for hoildays. Brings back memories Read More

Helpful

(5)

Solie

02/13/2013

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! Read More

Helpful

(4)

Joshua

06/16/2012

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. Read More

Helpful

(3)

Svenska Baker

07/10/2017

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Nutritional Information

Swedish Limpu Bread

Servings Per Recipe: 24
Calories: 171.7

% Daily Value *

protein: 9 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 3 %

saturated fat: 2 %

cholesterol: 5 %

vitamin a iu:

niacin equivalents: 23 %

vitamin b6: 3 %

vitamin c: 1 %

folate: 18 %

calcium: 2 %

iron: 10 %

magnesium: 5 %

potassium: 2 %

sodium: 8 %

thiamin: 27 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Swedish Limpu Bread

1 of 17

All Reviews

JARKENS

11/06/2003

Helpful

(43)

FRITZMYER

11/06/2003

excellent receipe just like my mother use to make. Love Swiss forever.

Helpful

(15)

pomplemousse

06/18/2009

Helpful

(14)

Madelyn

02/17/2010

Helpful

(11)

Mary Chris Harrison Boeh

06/23/2011

A satisfying flavorful bread. Not having an orange on hand I left that out but was still very pleased with my results.

Helpful

(6)

Lucille Naber

09/25/2011

My grandma used to make this bread for hoildays. Brings back memories

Helpful

(5)

Solie

02/13/2013

Helpful

(4)

Joshua

06/16/2012

Helpful

(3)

Svenska Baker

07/10/2017

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.

1 of 4 Swedish Limpu Bread

Madelyn

2 of 4 Swedish Limpu Bread

pomplemousse

3 of 4 Swedish Limpu Bread

Larry D Burns

4 of 4 Swedish Limpu Bread

tashatravay

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Swedish Limpu Bread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (17)

Most helpful positive review

Most helpful critical review

All Reviews for Swedish Limpu Bread

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Swedish Limpu Bread

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (17)

Most helpful positive review

Most helpful critical review

All Reviews for Swedish Limpu Bread