Limpa (Sweet Swedish Rye Bread) Swedish Limpa Bread Swedish Limpa Rye Bread Ray Bauer's Swedish Rye
Bread (Limpa) Swedish Limpa Rye Bread
I have not made these, I could not find the recipe that I have used. But they are all similar to the
one I have used.
tim
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Limpa (Sweet Swedish Rye Bread) Categories: Breadmaker, Tested, Favorite, Frazzldcook Yield:
2 servings
1 1/4 cup Water 1 Tbsp Oil 2 tsp Caraway seed 1 tsp Anise seed 1 tsp Orange peel 1 tsp Salt
1/4 cup Brown sugar 2 cup Bread flour 1 cup Rye flour 1 Tbsp Yeast
J.R. Nadeau's instructions: Put yeast and both flours in breadmaker. Boil water containing sugar,
seeds and orange peel and oil for five minutes. Add salt to water mixture. Add enough hot water
to make the total 1 1/4 cups. Allow water mixture to cool to 125 to 130 degrees
K. (If using rapid rise yeast) Pour water mixture (I strain the seeds out because my husband doesn't
like seeds in bread-however it's great with them included.) in the breadmaker, select white bread
and press start. This will turn out to be a heavy bread which rises to about
3/4 the height of the breadmaker.
Posted on GEnie Food & Wine 2 by C.SVITEK [cathy]
Quoted message said:From the recipe files of SylviaRN (at) Canada (dot) com: I just threw
everything in the ABM in the usual order, selected "French bread," and pressed Start. Nice rye
flavor with a strong hint of sweetness. Heavy bread, though; only rose about 2/3 up the pan. Easy to
thin-slice. The kids LOVED it, I had to make it again!
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Swedish Limpa Bread Categories: Try it, Breadmaker Yield: 16 ounces
7 1/2 fl water 1 Tbsp butter 2 cup flour, bread
4/2 cup flour, rye 2 Tbsp sugar, brown 1 Tbsp milk, powdered 1 tsp salt 1 Tbsp orange peel,chopped
1 1/2 tsp seeds, caraway
5/2 tsp seeds, fennel 1 tsp yeast
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10
o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 cup less water.
Cathy's notes: I made this at the "Rapid" setting. My bread seems to come out the same if I use
"Basic" or "Basic/Rapid", so I save an hour. I use fast acting yeast. I try to have the bread ready
around the time my husband gets home from work...he loves the smell when he comes in the house! His
hours are different every day, so each day is a different time for breadmaking, too! When he has the
day off, I usually make it when he is at the club playing racquetball. (See what he looks forward to
coming home to? Yeah!)
Posted on GEnie Food & Wine by C.SVITEK [cathy]
Quoted message said:From the recipe files of SylviaRN (at) canada (dot) com:
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Swedish Limpa Rye Bread Categories: Try it, Breadmaker Yield: 2 loaves
MMMMM-----------------New McCalls Cookbook; 1973---------------------- 2 1/2 cup water; warm, 105-
115 f 2 pkg yeast 1 Tbsp salt
6/4 cup light or dark molasses
7/2 cup light-brown sugar, packed
8/4 cup butter; softened 2 Tbsp orange peel, grated 1 tsp anise seed 4 cup flour, rye; unsifted 4
1/2 cup flour; unsifted cornmeal 2 Tbsp butter; melted
If possible, check temperature of water with thermometer. Sprinkle yeast over water in large bowl,
stirring until dissolved. Add salt, molasses, brown sugar, 1/4 cup butter, orange peel, anise seed,
and rye flour. With wooden spoon, beat vigorously until smooth. Gradually add flour; mix in with
hand until dough leaves side of bowl. Dough will be stiff. Turn out dough onto lightly floured
pastry cloth or board. (Use all-purpose flour for pastry cloth or board). Knead until smooth and
elastic - about 10 minutes. Place in lightly greased bowl; turn dough to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk - about 1 1/2
hours. Grease a large cookie sheet; sprinkle sheet lightly with cornmeal. Punch down dough. Turn out
onto lightly floured pastry cloth or board. Divide in half. Shape each half into a smooth ball, 6
inches in diameter; tuck edges under. Place on opposite ends of cookie sheet. (To make oval loaf,
shape into a loaf 8 inches long, tapering ends.) *My note: oval shape is traditional With sharp
knife, cut 3 diagonal slashes on top of loaf - about 1/4 inch deep. Cover with towel; let rise in
warm place, free from drafts, until double in bulk - 1 to 1 1/2 hours. Preheat oven to 375F. Bake on
middle shelf of oven 30 to 35 minutes; cover with foil or brown paper the last 10 minutes. Remove to
rack; brush with melted butter. Serve slightly warm, or let cool completely.
Brought to you by MMCONV and SylviaRN (at) canada (dot) com: From: Nancy Bird The Lunatic Fringe Bbs
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Ray Bauer's Swedish Rye Bread (Limpa) Categories: Try it, Bread Yield: 1 Loaf
1 tsp Fennel seeds 1 tsp Cumin seeds 1 tsp Caraway seeds
9/4 cup Cracked wheat 2 1/4 Tbsp Butter 2 1/4 Tbsp Molasses or barley malt 1 Tbsp Grated fresh
orange peel (zest)
10/4 tsp Baking soda 1 1/2 cup Whole wheat or rye flour (your choice will affect The taste - I
prefer wheat) 1 1/2 cup High gluten bread flour 2 tsp Dry yeast 2 tsp Gluten (IMPORTANT!) 3 Tbsp
Buttermilk powder
This Step Is Very Important! Combine the first 7 ingredients (using FRESH seeds only!) in 1 1/3 cup
of boiling water and soak for 1 hour minimum. (This pre-soaks the cracked wheat and pre-releases the
other flavors.) Dump this concoction into a bowl and add the remaining 6 ingredients. Set your bread
machine to White and bake at the medium setting... Manual -- do the normal knead and rise tricks.
Bake at 350 F for 30 ~ 35 minutes. (test this since oven temps. vary)
Brought to you by MMCONV and SylviaRN (at) canada (dot) com: From: Wesley Pitts The Lunatic
Fringe Bbs
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MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Swedish Limpa Rye Bread Categories: Try it, Bread Yield: 1 servings
4 tsp Dry yeast
11/2 cup Lukewarm water
12/3 cup Honey 2 tsp Salt 1 Tbsp Orange rind, grated 1 tsp Anise seed 1 tsp Caraway seed
13/3 cup Molasses 2 Tbsp Oil 1 1/4 cup Hot water 4 cup Rye flour 2 1/2 cup Wheat flour 1 Egg,
lightly-beaten
14/2 tsp Water
Sprinkle dry yeast over lukewarm water. Add 1 tsp. honey and let stand 5-10 minutes. Meanwhile, put
remaining honey, salt, orange rind, anise seed, caraway seed, molasses and oil into a large bowl.
Pour hot water into this mixture and stir well. Cool to lukewarm. Blend in 1 cup rye flour, beating
until smooth. Stir softened yeast into mixture, beating well. Add remaining 3 cups rye flour, mixing
until smooth. Beat in 2 1/2 cups wheat flour with a spoon, turning dough out onto board, to knead in
the rest of the flour if necessary. Let rest for 10 minutes. Knead dough until smooth and no longer
sticky. Put into an oiled bowl, cover it with a damp cloth and set in a warm place to double itself
in bulk (about 2 hours). Stir dough down. Cover and let rise again until nearly double in bulk
(about 1 1/2 hours). Shape into two loaves and place either in (9 x 5 x 3"😉 bread pans which have
been oiled or on a cookie sheet. Brush with beaten egg to which 1/2 tsp. water has been added. Let
rise an hour or so more. Meanwhile preheat oven to 350F. Bake in a preheated oven for 45-50 minutes
or until a deep golden brown. Remove from pan, cool on a rack. Store in refrigerator.
Brought to you by MMCONV and SylviaRN (at) canada (dot) com: From: Michelle Bruce The Lunatic
Fringe Bbs
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