Swedish Limpa Swedish Limpa Bread Swedish Limpa Rye Bread Limpa
Found these in response to request, haven't tried any of them, Limpa is too sweet for my taste.
Swedish Limpa
1 1/2 cups milk, whole or skim 2 Tbsp. canola oil 2 Tbsp. unsulphured molasses 2 cups unbleached all-
purpose flour 1 cup rye flour 2 Tbsp. dark brown sugar 1 Tbsp. cocoa 1 Tbsp. grated orange rind 1
tsp. aniseed, lightly crushed
1/2 tsp. caraway seeds
2/4 to 1 tsp. salt to taste 1 1/2 tsp. active dry yeast
Pour milk into the baking pan of your bread machine and measure in first the oil, then molasses
(unless the instructions for your machine specify that the yeast is to be put in the bottom of the
pan, followed by the other dry and then the liquid ingredients.) Add all-purpose and rye flours,
brown sugar, cocoa, orange rind, aniseed, caraway seeds, and salt. Distribute yeast as directed for
your machine. Bake on a quick cycle
Swedish Limpa Bread
1 1/3 cups boiling water 1 teaspoon fennel seed 1 teaspoon cumin seeds 1 teaspoon caraway seed
3/4 cup cracked wheat 2 1/4 tablespoons butter 2 1/4 tablespoons molasses 1 tablespoon orange zest
4/4 teaspoon baking soda 1 1/2 cups rye flour 1 1/2 cups bread flour 2 teaspoons active dry yeast 2
teaspoons gluten flour 3 tablespoons powdered buttermilk
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. Makes 15 servings
* Exported from MasterCook Mac *
Swedish Limpa Rye Bread
Recipe By : "Bread Machine Magic" by Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time
:0:00 Categories : Ethnic Breads Bread Machine Bread Mailing List Grains
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
1 1/2 Lb Loaf: -- (1 Lb Loaf🙂 1 1/8 cups Water -- (3/4 - 7/8 cup ) --To 1 1/4 cup 2 1/2 cups Bread
Flour -- (1 1/3 cup ) 1 cup Rye Flour -- (2/3 cup ) 1 Teaspoon Salt -- (1/2 Tbsp) 1 Tablespoon Oil
-- (2 tsp) 1 Tablespoon Honey -- (2 tsp) 1 Teaspoon Caraway Seed -- (1/2 tsp)
1/2 Teaspoon Fennel Seeds -- (1/4 tsp) 1 1/2 oranges -- (1 orange) -- grated rind 2 Teaspoons
Active Dry Yeast -- (1 1/2 tsp)
The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced it's good enough for
any smorgasbord. Place all ingredients in bread pan and press "start". After the baking cycle ends,
remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Regular
Menu Selection: Bake
Quoted message said:From: "Bread Machine Magic" by Linda Rehberg, Lois Conway
- - - - - - - - - - - - - - - - - -
Per serving: 1895 Calories; 23g Fat (10% calories from fat); 57g Protein; 380g Carbohydrate; 0mg
Cholesterol; 2160mg Sodium
---------- Recipe via Meal-Master (tm) v8.02
Title: Limpa Categories: Breads, Swedish Yield: 2 loaves
1 pk yeast, dry 1 tsp sugar, granulated
1/2 cup ;water, warm (100 f.) 2 cup beer; heated to lukewarm
2/2 cup honey; to 1/2 cup 2 Tbsp butter; melted 2 tsp salt 1 tsp cardamom, ground (opt) 1 Tbsp
caraway seeds; crushed, or
3/4 tsp aniseed; crushed 2 Tbsp orange peel, fresh or -candied; chopped 2 1/2 cup flour, rye 3
cup flour, unbleached
Dissolve the yeast and sugar in the water in a large bowl and proof for five minutes. Combine the
beer, the honey (adjust for how sweet you like your bread) butter, and salt, and stir well. Add to
the yeast mixture. Add the spices and orange peel. Mix the flours, then add three cups of this
mixture to the liquid and beat briskly. Cover with a tea towel, and let rise in a warm, dark place
for about an hour. Stir down and add enough of the remaining flour to make a pretty stiff but still
sticky dough. Turn out on a very well-floured board, and work the dough until it is smooth and
elastic. Add more flour to the board as needed. While the dough will not lose its tackiness
completely it will smooth out a lot. Shape it into a ball, oil the surface, and place in an oiled
bowl. Cover with the tea towel again and let rise a second time, about one hour. Punch down, shape
into two balls, and put on a greased baking sheet sprinkled with cornmeal. Brush with melted butter,
cover loosely with waxed paper, and refrigerate for three hours. Remove from the fridge and let sit
on the counter, uncovered, for ten to fifteen minutes. Bake in a 375 F. oven until the bread sounds
hollow when tapped on the bottom; about 40 to 45 minutes. Cool before slicing.
adapted from *Beard on Bread*
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