Description
Classic Swedish limpa: slightly sweet, delicious. Top with cheese, salmon, or prosciutto!
Ingredients
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- 2 1/4 tsp yeast
- 2 1/2 cups (600 ml) warm water
- 3/4 cups (170 ml) molasses
- 1 Tbsp sugar
- 1 tsp salt
- 1 Tbsp anise seeds
- 1/3 cups (80 ml) shortening
- 2 cups (473 ml) rye flour
- 5-6 cups (1200-1400 ml) bread flour
- 1 egg
Instructions
- Dissolve the yeast in warm water. Stir in the molasses, sugar, salt, anise seeds, shortening, and rye flour, one at a time. Beat until smooth.
- Gradually mix in the bread flour until the dough is manageable (it will be slightly tacky).
- Knead the dough on a lightly floured surface until a smooth ball forms.
- Place the dough ball in a greased bowl, greased side up. Cover and let rise for 1 1/2-2 hours, or until doubled in size.
- Punch down the dough, round it into a ball, and let it rise for 1 hour.
- Shape the dough into three round loaves and place them on a greased baking sheet. Cover with a towel and let rise for 1 hour.
- Beat an egg and brush the loaves with the beaten egg (optional).
- Bake the bread at 350°F (175°C) for 30-40 minutes, or until the internal temperature reaches 190-200°F (88-93°C). The bread will sound hollow when tapped. Cover with foil if the crust browns too quickly.
Notes
- For a richer flavor, use dark molasses instead of light.
- To prevent sticking, generously grease your baking sheet and the bowl used for rising.
- Store the cooled limpa in an airtight container or breadbox at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 5
- Protein: 5
- Cholesterol: 20