-
-
My review
Swedish Limpu Bread
Ruth Uitto
"Light, golden loaf Swedes have served for centuries."
Added to shopping list.
Go to shopping list.
Ingredients
4 h servings 172Original recipe yields 24 servings (2 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
- 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.
- 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.
- 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.
- Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1416 Ratings
-
-
-
-
-
Most helpful positive review
5/17/2000
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...
Most helpful critical review
7/10/2017
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...
Most helpful
Most positive
Least positive
Newest
5/17/2000
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...
1/4/2003
excellent receipe just like my mother use to make. Love Swiss forever.
6/14/2009
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"....
2/15/2010
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 eve...
6/22/2011
A satisfying, flavorful bread. Not having an orange on hand, I left that out, but was still very pleased with my results.
9/25/2011
My grandma used to make this bread for hoildays. Brings back memories
2/13/2013
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 ...
6/16/2012
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 a...
11/23/2018
We decided to go Swedish one night: Swedish meatballs, braised red cabbage, and I found this recipe for A Swedish bread. I love the light rye flavor with the hint of orange. It went very well w...