Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
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 always said it was just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
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.
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
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 always said it was just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
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.
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
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. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
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.
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
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. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
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.
Swedish Limpa Bread
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
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. Limpa 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. You can also shape the dough into dinner rolls, if you like.
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.
