Limpa (swedish Rye Bread) Recipe

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Limpa (Swedish rye bread)

Joan Hunt

By
@vegancook

next to black bread, limpa is the most familiar Swedish rye bread among home bakers. Every household would have its own recipe, usually passed down in the family. Limpa is a sweeter rye bread than most and is always made for the holidays. Use for the ritual “dipping in the kettle”—lowering slices into hot broth on Christmas Eve. This bread is fantastic with dinner, and great toasted. I Love it with a nice thick stew or sauce to soak up with the bread. It never lasts long in our house. Of course I have taken a friends family recipe and made it vegan and adjusted it for the bread machine


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Prep:

5 Min

Cook:

3 Hr

Ingredients

1 1/2 POUND LOAF

3/4 c
water, warm
1/3 c
milk (soy, rice or coconut)
1 Tbsp
molasses
1 1/2 Tbsp
brown sugar
2 Tbsp
cold vegan margarine, cut into pieces
1 3/4 c
bread flour
1 1/4 c
medium rye flour
1 Tbsp
gluten
1/2 tsp
fennel seeds, crushed
1/2 tsp
aniseed, crushed
1 1/2 tsp
orange zest
1 1/2 tsp
salt
2 1/2 tsp
bread machine yeast

2-POUND LOAF

1 c
water, warm
1/2 c
milk (soy, rice or coconut)
2 Tbsp
molasses
2 Tbsp
brown sugar
3 Tbsp
cold vegan margarine, cut into pieces
2 1/2 c
bread flour
1 1/2 c
medium rye flour
4 tsp
gluten
3/4 tsp
fennel seeds, crushed
3/4 tsp
aniseed, crushed
2 tsp
orange zest
1 3/4 tsp
salt
2 3/4 tsp
bread machine yeast

Directions Step-By-Step

1
put all the ingredients in the pan according to the order in the manufacturer’s order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start.
2
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Hashtags: #Rye, #swedish, #Limpa