This authentic Swedish Limpa is a dense, moist rye bread characterized by its deep molasses flavor and aromatic spice blend. The combination of fennel, cumin, and caraway seeds provides a warm, earthy backbone, while fresh orange zest adds a bright, citrusy lift that cuts through the richness. Using cracked wheat and buttermilk powder ensures a hearty texture and superior rise, even with the heavy rye flour content. This bread is perfect for slicing thick for butter, using for sandwiches, or serving alongside Scandinavian soups and stews. It improves in flavor as it ages, making it an excellent make-ahead item for cozy autumn and winter meals.
Ray Bauer’S Swedish Rye Bread (Limpa
Description
This authentic Swedish Limpa is a dense, moist rye bread characterized by its deep molasses flavor and aromatic spice blend. The combination of fennel, cumin, and caraway seeds provides a warm, earthy backbone, while fresh orange zest adds a bright, citrusy lift that cuts through the richness. Using cracked wheat and buttermilk powder ensures a hearty texture and superior rise, even with the heavy rye flour content. This bread is perfect for slicing thick for butter, using for sandwiches, or serving alongside Scandinavian soups and stews. It improves in flavor as it ages, making it an excellent make-ahead item for cozy autumn and winter meals.Ingredients
Directions
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Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, margarine or butter, molasses or barley malt, and grated fresh orange peel in a heat-proof bowl.
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Pour 1 1/3 cups of boiling water over the mixture and stir to combine. Let soak for at least 1 hour to pre-soak the wheat and release the flavors.
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After soaking, pour the mixture into the pan of your bread machine.
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Add baking soda, whole wheat or rye flour, high gluten bread flour, dry yeast, vital wheat gluten, and buttermilk powder to the pan.
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Select the "White" bread setting on your bread machine and bake on the "Medium" crust setting.
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If baking manually, knead the dough until smooth, let rise until doubled in size, shape into a loaf, allow to rise again, then bake at 350F (177C) for 30-35 minutes until golden brown and hollow-sounding when tapped.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 595.7kcal
- % Daily Value *
- Total Fat 31.0g48%
- Saturated Fat 8.4g43%
- Cholesterol 0.0mg0%
- Sodium 356.1mg15%
- Total Carbohydrate 79.9g27%
- Dietary Fiber 8.1g33%
- Sugars 32.4g
- Protein 11.1g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use fresh seeds for the best flavor; pre-toasting them lightly before soaking can enhance their aroma.
The soaking step is crucial for breaking down the cracked wheat and ensuring the spices infuse the bread properly. Do not skip this hour.
Vital wheat gluten is recommended to help the rye flour rise properly and achieve a better texture, though it can be omitted if unavailable, resulting in a denser loaf.
This bread keeps well wrapped in plastic or stored in a bread box for up to 5 days. It also freezes beautifully for up to 3 months.
If your bread machine does not have a "White" setting, use the "Basic" or "Sweet" setting. Monitor the dough during the first rise to ensure hydration is correct; add water or flour one tablespoon at a time if needed.
