I've entered my bread in several fairs and it has won every time! Orange and anise give it a subtle but wonderful flavor. —Beryl Parrott, Franklin, Manitoba
Swedish Limpa Bread
Swedish Limpa Bread
Prep Time
30 min
Cook Time
30 min
Yield
2 loaves (12 pieces each)
Ingredients
- 1/2 cup packed light brown sugar
- 1/4 cup dark molasses
- 1/4 cup butter, cubed
- 2 tablespoons grated orange zest
- 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 brown sugar, molasses, butter, orange zest, 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 molasses mixture; mix well. Add
- all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, 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 dough into 2 oval loaves. Grease 2 baking sheets and sprinkle them lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 350°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.
Nutrition Facts
1 slice: 186 calories, 3g fat (2g saturated fat), 8mg cholesterol, 172mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 4g protein.
