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Swedish Limpa Bread


Swedish Limpa Bread

Swedish Limpa Bread

Yield

Makes 12 servings

Ingredients

1-3/4 to 2 cups all-purpose flour, divided
1/2 cup rye flour
1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1-1/2 teaspoons grated orange peel
1 teaspoon salt
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon caraway seeds, crushed
3/4 cup plus 4 teaspoons water, divided
4 tablespoons molasses, divided
2 tablespoons margarine or butter
1 teaspoon instant coffee granules
1/4 teaspoon whole fennel seeds
1/4 teaspoon whole caraway seeds

Preparation

  1. Combine 1-1/2 cups all-purpose flour, rye flour, yeast, sugar, orange peel, salt and crushed seeds in large bowl. Heat 3/4 cup water, 3 tablespoons molasses and margarine in small saucepan over low heat until temperature reaches 120° to 130°F. Stir in coffee. Stir water mixture into flour mixture with rubber spatula to form soft but sticky dough. Gradually add more all-purpose flour to form rough dough.
  2. Turn out dough onto lightly floured surface. Knead 2 minutes or until soft dough forms, gradually adding remaining all-purpose flour to prevent sticking, if necessary. Cover with inverted bowl; let rest 5 minutes. Continue kneading 5 to 8 minutes or until smooth and elastic. Shape dough into ball; place in large greased bowl. Turn dough over so top is greased. Loosely cover with lightly greased sheet of plastic wrap. Let rise in warm place 75 minutes or until almost doubled in bulk.
  3. Punch down dough. Grease 8-1/2X4-1/2-inch loaf pan. Roll dough into 12X7-inch rectangle. Starting with one short end, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place seam-side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place 1 hour or until doubled in bulk.
  4. Preheat oven to 350°F. Stir remaining 1 tablespoon molasses and 4 teaspoons water in small bowl; set aside. Uncover loaf; make 3 diagonal slashes on top of dough using sharp knife. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Brush top with molasses mixture and sprinkle with whole fennel and caraway seeds halfway through baking time. Brush again with molasses mixture about 10 minutes before removing loaf from oven. Cool in pan on wire rack 5 minutes. Remove from pan. Cool completely on wire rack.

Nutritional Information

Serving Size: 1 slice (1/12 of loaf) without butter hearts
Fiber 1 g
Carbohydrate 23 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 16 %
Calories 123
Protein 3 g
Sodium 219 mg

Dietary Exchange

Fat 1/2
Starch 1-1/2

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