Swedish Limpa Bread

Swedish Limpa Bread

This rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law says it is just like the bread his Swedish mother made. It is not like rye breads you might traditionally think of.  It is lighter in color and texture.  I baked mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer.

Swedish Limpa

 6 ½ c. flour

2 c. rye flour

¼ c. brown sugar

2 t. salt

2-t. caraway seeds

2 t. grated orange peel

2 pkt. Active dry yeast

2 T. butter, softened

2 2/3 c. hot water (125-130 degrees)

Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.

Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.