This authentic Swedish Limpa is a dense, moist rye bread characterized by its deep brown color and sweet-spicy flavor profile. The dough is enriched with molasses, barley malt, and fresh orange zest, creating a unique aroma that fills the kitchen. Key spices like fennel, cumin, and caraway seeds are soaked in boiling water to release their essential oils before being mixed into the dough. The texture is hearty yet tender, making it perfect for thick sandwiches, open-faced sm&# 195;¶rgÃÂ¥sbord dishes, or simply toasted with butter. It pairs exceptionally well with cold cuts, cheeses, and smoked fish. While traditional recipes often call for a bread machine, this recipe can be adapted for hand-kneading. The crust is crisp, while the interior remains soft and slightly chewy. This bread keeps well for several days when stored properly, making it an excellent make-ahead item for holiday tables or weekend baking projects.
Ray Bauer’S Swedish Rye Bread
Description
This authentic Swedish Limpa is a dense, moist rye bread characterized by its deep brown color and sweet-spicy flavor profile. The dough is enriched with molasses, barley malt, and fresh orange zest, creating a unique aroma that fills the kitchen. Key spices like fennel, cumin, and caraway seeds are soaked in boiling water to release their essential oils before being mixed into the dough. The texture is hearty yet tender, making it perfect for thick sandwiches, open-faced smörgåsbord dishes, or simply toasted with butter. It pairs exceptionally well with cold cuts, cheeses, and smoked fish. While traditional recipes often call for a bread machine, this recipe can be adapted for hand-kneading. The crust is crisp, while the interior remains soft and slightly chewy. This bread keeps well for several days when stored properly, making it an excellent make-ahead item for holiday tables or weekend baking projects.Ingredients
Directions
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Combine the fennel seeds, cumin seeds, caraway seeds, cracked wheat, baking soda, molasses (or barley malt), and grated orange peel in a heat-proof bowl.
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Pour 1 1/3 cups of boiling water over the ingredient mixture and stir well to ensure everything is submerged.
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Let the mixture soak for at least 1 hour to allow the cracked wheat to soften and the spices to release their flavors.
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After soaking, transfer the liquid and solid mixture into the bowl of a bread machine or a large mixing bowl.
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Add the whole wheat (or rye) flour, high gluten bread flour, dry yeast, vital wheat gluten, buttermilk powder, and margarine (or butter) to the soaked mixture.
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If using a bread machine, select the "White" or "Basic" bread setting and bake on the medium crust setting. Allow the machine to complete the kneading, rising, and baking cycles.
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If baking by hand, knead the dough until smooth and elastic, let it rise until doubled in size, shape into a loaf, let it rise again, and bake at 350ðF (175ðC) for 30 to 35 minutes or until the internal temperature reaches 190ðF (88ðC) and the bottom sounds hollow when tapped.
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Remove the bread from the pan immediately after baking and place on a wire rack to cool completely before slicing.
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
Soaking Step: The soaking step is crucial for Limpa. It hydrates the cracked wheat and extracts the essential oils from the spices, ensuring a flavorful and tender crumb. Do not skip this step or shorten the time significantly.
Flour Choice: You can use 100% rye flour, 100% whole wheat, or a blend. Rye provides the most authentic flavor, while whole wheat offers a milder taste. The recipe calls for high gluten bread flour to provide structure, as rye and whole wheat flours are low in gluten.
Vital Wheat Gluten: The addition of vital wheat gluten is important when using high proportions of whole grain or rye flours to help the dough rise properly and achieve a better texture.
Storage: Let the bread cool completely before slicing to prevent a gummy texture. Store in a bread box or plastic bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Slice before freezing for easy toasting.
Oven Variations: Oven temperatures vary. If baking by hand, check the bread at the 30-minute mark. If the top is browning too quickly, tent with foil. The bread is done when the internal temperature reaches 190ðF.
