Swedish Limpa is a beloved holiday tradition, featuring a moist, tender crumb with a rich, dark color from molasses or brown sugar. This recipe blends bread flour with rye for authenticity, while caraway and fennel seeds provide that signature aromatic spice profile. The addition of orange zest adds a bright, citrusy note that cuts through the sweetness, making it an ideal accompaniment to rich holiday meals or a cozy afternoon coffee. It is soft, flavorful, and deeply comforting. Whether served warm with butter or as part of a festive spread, this homemade bread brings the warmth of Scandinavian kitchens to your table.
Swedish Limpa Bread
Description
Swedish Limpa is a beloved holiday tradition, featuring a moist, tender crumb with a rich, dark color from molasses or brown sugar. This recipe blends bread flour with rye for authenticity, while caraway and fennel seeds provide that signature aromatic spice profile. The addition of orange zest adds a bright, citrusy note that cuts through the sweetness, making it an ideal accompaniment to rich holiday meals or a cozy afternoon coffee. It is soft, flavorful, and deeply comforting.Ingredients
Directions
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Warm the water to approximately 110&# 194;°F (43ðC) and mix in the yeast. Let stand for 5-10 minutes until foamy and active.
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In a large mixing bowl, combine the bread flour, rye flour, brown sugar, dry milk, salt, caraway seeds, fennel seeds, and chopped orange peel.
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Add the foamy yeast mixture and softened butter to the dry ingredients. Mix until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky.
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Place the dough in a lightly greased bowl, turning to coat. Cover with a damp cloth or plastic wrap.
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Let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Shape into a loaf or round boule.
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Place the shaped dough on a parchment-lined baking sheet or into a greased loaf pan. Cover loosely and let rise for another 45-60 minutes until nearly doubled.
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Preheat the oven to 375ðF (190ðC).
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Bake for 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
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Remove from the oven and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 620.0kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 2.3g12%
- Cholesterol 8.1mg3%
- Sodium 4916.6mg205%
- Total Carbohydrate 123.4g42%
- Dietary Fiber 4.0g16%
- Sugars 8.3g
- Protein 19.9g40%
* 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
Storage: Store leftover limpa in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Ingredient Tip: Traditional Limpa often includes molasses for color and flavor. If you desire a darker, more robust flavor, you can substitute half of the brown sugar with molasses.
Seeds: Caraway and fennel seeds are essential for the authentic Scandinavian flavor profile. Do not omit them. You can toast them lightly before adding to enhance their aroma.
Dough Consistency: Rye flour absorbs water differently than white flour. If the dough feels too dry, add water one teaspoon at a time. If too sticky, add flour sparingly.
