swedish limpa rye bread

Name: Swedish Limpa Rye Bread
Prep time: 3 h
Cook time: 45 min
Yield: 3
Cuisine: Swedish
Ingredients: 1 cup(s) water; 2/3 cup(s) white sugar; 2 tablespoon(s) butter; 1 tablespoon(s) salt; 1/4 cup(s) molasses; 1/2 teaspoon(s) baking soda; 2 cup(s) buttermilk; 2 1/2 cup(s) rye flour; 5-5 1/2 cup(s) white flour; 2-3 package(s) dry active yeast (original recipe calls for 2 yeast cakes); 1/4 cup(s) warm water; 1 teaspoon(s) sugar; 1 teaspoon(s) anise seed; 1 tablespoon(s) grated orange peel; 1 teaspoon(s) fennel seed, optional

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Not Far From Green Bay, WI

Updated on Jun 11, 2013

Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!

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prep time 3 Hr

cook time 45 Min

method Bake

yield 3 loaves

Ingredients

1 cup water
2/3 cup white sugar
2 tablespoons butter
1 tablespoon salt
1/4 cup molasses
1/2 teaspoon baking soda
2 cups buttermilk
2 1/2 cups rye flour
5-5 1/2 cups white flour
2-3 packages dry active yeast (original recipe calls for 2 yeast cakes)
1/4 cup warm water
1 teaspoon sugar
1 teaspoon anise seed
1 tablespoon grated orange peel
1 teaspoon fennel seed, optional

How To Make swedish limpa rye bread

Step 1

Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.

Step 2

Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
Step 3

Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
Step 4

Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
Step 5

Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
Step 6

*** I have omitted one of the risings without much difference, but this is the original recipe.
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