This Swedish Limpa Bread is an authentic family recipe featuring a hearty rye bread with a touch of orange citrus and anise flavoring for a classic, aromatic, and lightly sweet bread treat.
Course Bread
Cuisine Swedish
Keyword Limpa Bread, Swedish Limpa Bread
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Rising Time 4 hourshours15 minutesminutes
Servings 32servings
Calories
Author Michelle
Ingredients
2cupsorange juice
1cupdark brown sugar
2teaspoonssalt
2teaspoonscaraway seeds
1teaspoonanise extract
2tablespoonsbutter
2cupscold water
2packetsinstant dry yeast(¼-ounce each or 5 teaspoons)
4cupsrye flour
6cupsall-purpose flourplus more to turn out
Instructions
In a medium saucepan, combine orange juice, brown sugar, salt, caraway seeds, anise extract, and butter. Bring to a boil, and allow to boil for about 3-5 minutes.
Remove from heat. Stir in cold water. Allow to cool to lukewarm (less than 120°F).
Soften yeast in liquid mixture. Stir to combine.
Add all rye flour and 5 cups all purpose flour to a large mixing bowl (of your stand mixer if you'll be using one). Pour in wet mixture. Mix with a hand or stand mixer with the dough hook attachment until mixture forms a dough ball.
Cover and allow to rise 1.5 hours.
Turn out on a well floured surface. Add 1 cup all purpose flour and knead to combine.
Grease a large mixing bowl. Return dough to bowl, turning once to coat.
Cover and allow to rise for about 2 hours, or until double in size.
Punch down. Divide into 4 portions. Shape into balls or ovals.
Line a baking sheet with parchment paper. Place dough on baking sheet (you may want to use 2, and bake in batches). Cover and allow to rise again until double, about 45 minutes.
Bake at 350°F for about 30-45 minutes until cooked through and light brown on the outside.
Video
Notes
Make sure your wet mixture has cooled down enough to at least 120°F before adding yeast. Adding yeast to the mixture when it's too hot will cause your bread not to rise.
Anise Extract: Extract is usually easier to find, but you can substitute 2 teaspoons anise seeds for the extract in this recipe.
Dark Brown Sugar: This recipe uses dark brown sugar instead of light because dark brown has more molasses in it. To make light brown sugar into dark brown sugar, add 1 tablespoon molasses to the cup of sugar and stir in.
Yeast: This limpa bread calls for active dry yeast. I do not recommend substituting instant yeast. Make sure your yeast is good by proofing it before use. Proof your yeast to find out if it's still active by adding 1 teaspoon of sugar and 2 ¼ teaspoons of yeast (one envelope) to ¼ cup of warm water. Then, wait 10 minutes. If the mixture bubbles and develops a yeasty aroma, the yeast is still good.
Wait until cooled before slicing.
Cut with a serrated knife for best results.
Storage: Allow to cool completely to room temperature. Wrap tightly and store at room temperature for up to 5 days.
Freezer Directions: Allow bread to cool completely. Double wrap in plastic wrap and foil, and freeze for up to 3-6 months. Thaw on the counter when ready to use.