Description
The classic, slightly sweet Swedish limpa bread is absolutely delicious. Top with cheese, smoked salmon or prosciutto.
Ingredients
Units
Scale
- 2 1/4 tsp yeast
- 2 1/2 cups (6dl) warm water
- 3/4 cup (17cl) molasses
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp anise seeds
- 1/3 cup (8cl) shortening
- 2 cups rye flour
- 5–6 cups (12-14dl) bread flour
- 1 egg, optional
Instructions
- Dissolve the yeast in the warm water. Stir in the molasses, sugar, salt, anise seeds, shortening and rye flour, one at a time. Beat the mixture until it is smooth. Gradually mix in the bread flour until you are able to handle the dough. (It will still be slightly tacky.) Knead the dough on a lightly-floured surface until you can form a smooth ball. Place the dough ball in a greased bowl and then flip it over so that the greased side faces up. Cover the bowl and let the dough rise for 1 1/2-2 hours or until it has doubled in size.
- Punch down the dough and then round it back into a ball. Let it rise for 1 hour.
- Shape the dough into three round loaves and place them on a greased baking sheet. Cover the loaves with a towel and let them rise for 1 hour.
- Beat the egg in a small bowl and brush the loaves with a beaten egg. This step is optional but I like how the egg glaze finishes the bread.
- Bake the bread at 350°F (175°C) degrees for 30-40 minutes until the internal temperature of the bread is between 190 and 200 degrees. (Insert your baking thermometer through the bottom into the center of the loaf.) The bread will also sound hollow when tapped. If the crust is getting too dark, cover the bread with foil while it continues to bake.
- Prep Time: 3 hours
- Cook Time: 40 mins
- Category: Bread
- Cuisine: Swedish