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Swedish Limpa Bread Recipe

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This recipe for Swedish Limpa Bread is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. yeast
1/4 water, lukewarm plus 1 tsp. sugar
1 cup water
1/4 cup molasses
1/4 cup sugar
2 tbsp. fennel seed, crushed
1 tbsp. butter
1 tbsp. salt
2 cups buttermilk
1/2 tsp. baking soda
4 cups rye flour
3 cups all-purpose flour
Directions:
Directions:
In a small bowl, dissolve yeast in lukewarm water; set aside for 10 minutes. In a saucepan, combine water, molasses, sugar, fennel seed, butter and salt. Bring to boil and heat until butter is melted. In a large bowl, combine buttermilk and baking soda. Stir in molasses mixture and let cool to lukewarm. Add yeast mixture to the lukewarm buttermilk/molasses mixture; mix well. Stir in rye and white flour to make a stiff dough. Turn out onto a lightly floured surface and knead for 10 minutes, adding additional white flour if necessary. Transfer the dough into a greased bowl, cover with plastic wrap and let rise for 1 hour 30 minutes, or until doubled. Turn out onto a floured surface and lightly knead. Divide into thirds and shape into loaves. Put loaves onto parchment-lined baking sheets, cover with a dish towel and let rise for 1 hour, or until doubled. Poke the handle of a wooden spoon through the center of each loaf and bake in a preheated 375º oven for 35 to 40 minutes.
Personal Notes:
Personal Notes:
Mom found this recipe in Gourmet magazine many years ago. She loved to try new recipes and thought this one for Limpa bread might appeal to our Swedish Aunt Lillian. It turned out to be a great recipe and Aunt Lillian gave it 2 thumbs up. You don't have to be Swedish to love this bread. It was so good that mom would make it quite often, just for her family to enjoy!

 

 

 

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