Limpa bread is a traditional Swedish rye bread which is flavored with molasses, anise, and orange peel. Limpa bread is moist and extremely flavorful with a rich, almost intoxicating odor. This bread is extremely popular in Sweden and in areas with a large Swedish population. This recipe is also easily made into rolls, if you wish. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients

cake yeast↗1
water↗2 1⁄4 cups
lukewarm
sugar↗1 tablespoon
milk↗2 cups
flour↗3 cups
dark corn syrup↗1 cup
(Karo preferred)
fennel seeds1 1⁄2 teaspoons
anise seed1 1⁄2 teaspoons
molasses↗1⁄2 cup
(either light or medium)
butter↗3⁄4 cup
rye flour↗8 cups
(more as needed)
salt↗1 tablespoon
oranges, zest of, grated or 1/4 cup candied orange peel, chopped↗2
2

Step-by-step instructions

1
Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk.
2
Add white flour and beat well; set aside to rise until double in bulk.
3
Mix syrup, seeds and molasses in a saucepan.
4
Let come to a boil one minute and strain out seeds.
5
Add butter and let cool.
6
When lukewarm, add yeast mixture with rye flour and salt.
7
Add grated orange rind or chopped orange peel and knead well on a floured board.
8
Cover and let rise until doubled.
9
Shape into round loaves and place in greased pans; let rise until doubled.
10
Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes.
11
Remove from pans to a cooling rack and brush with butter while still hot.

Source: food.com

Original recipe ↗

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