Swedish Limpa Bread
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The Spruce / Nita West
Nutritional Guidelines (per serving) | |
---|---|
166 | Calories |
6g | Fat |
26g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 166 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 3g | 15% |
Cholesterol 10mg | 3% |
Sodium 823mg | 36% |
Total Carbohydrate 26g | 10% |
Dietary Fiber 2g | 6% |
Protein 2g | |
Calcium 64mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Also known as vörtlimpa (“wort loaf”), Swedish limpa bread was originally made from the fermented brewer’s wort produced in beer-making. Many excellent recipes still include stout beer as a key ingredient, but it is also quite common, especially during the Christmas season, to make variations flavored solely with combinations of orange rind, fennel, caraway, and anise seeds.
Ingredients
- 1 3/4 cups orange juice
- 1/4 cup butter
- 1/3 cup dark molasses
- 1/4 cup dark brown sugar
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 1 teaspoon anise seeds
- 1 (2 1/4 teaspoons) package active dry yeast
- 1 tablespoon kosher salt
- 2 tablespoon freshly grated orange peel
- 2 1/2 cups medium rye flour
- 2 to 3 cups all-purpose or bread flour
Steps to Make It
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Gather the ingredients. Preheat oven to 300 F, turning it off immediately once heated.
The Spruce / Nita West -
In a small saucepan, combine the orange juice, butter, molasses, brown sugar, fennel seeds, caraway seeds, and anise seeds. Bring it to a low boil. Maintain the low boil for 5 minutes. Remove it from the burner and let it cool until the mixture is lukewarm.
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Once the liquid spice mixture is warm, but not hot, to the touch, whisk in the active dry yeast, salt, and grated orange peel.
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Place the liquid in a mixing bowl and gradually stir in 2 1/2 cups rye flour. Continue to add in 2 to 3 cups of all-purpose flour until the dough is soft and pliable (it will be slightly sticky).
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Let the dough rest for 20 minutes.
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Either by hand or with the dough hook of your mixer, knead the dough lightly for about 5 minutes, until the dough is stiff and smooth.
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Place the dough in a greased bowl (either oil or butter is fine), flipping the dough once to coat it with grease. Cover the bowl with a clean towel, place it in a warmed oven, and let it rise until double, about 1 hour.
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After the dough is risen, punch it down, divide it into 2 halves, and shape it into 2 round loaves.
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Place the loaves on a lightly-floured baking pan or pizza paddle (if you use a bread stone in your oven). Cover it with a towel and let the loaves rise on the counter until doubled, 45 minutes to 1 hour.
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Preheat oven to 375 F. When the loaves have risen, place them in the oven and bake for 30 minutes, or until they are dark, crusty and a skewer inserted in the middle comes out clean.
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Serve and enjoy!
The Spruce / Nita West
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