Swedish Limpa Bread Recipe

Swedish Limpa Bread Recipe photo by Taste of Home

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I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle, but wonderful flavor.—

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Swedish Limpa Bread Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 24 Servings

30 30 60

Ingredients

1/2 cup packed light brown sugar
1/4 cup dark molasses
1/4 cup butter, cubed
2 tablespoons grated orange peel
1-1/2 teaspoons salt
1 teaspoon aniseed, lightly crushed
1 cup boiling water
1 cup cold water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3 to 4 cups rye flour
2 tablespoons cornmeal
2 tablespoons butter, melted

Directions

In a large bowl, combine the brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°.
Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in the molasses mixture; mix well. Add the all-purpose flour and 1 cup rye flour. Beat on medium speed for 3 minutes. Stir in enough remaining rye flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two oval loaves. Grease two baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
With a sharp knife, make four shallow slashes across top of each loaf. Bake at 350° for 30-35 minutes or until golden brown. Remove to wire racks; brush with butter. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 186 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 172 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Limpa Bread in Taste of Home Christmas Annual Annual 2012, p58