Best 2 Swedish Limpa Rye Bread Recipes

Swedish limpa rye bread, a staple in Swedish cuisine, captivates taste buds with its distinctive sour flavor and dense, chewy texture. With a rich history deeply rooted in Swedish traditions, this delectable bread holds a special place in the hearts of many. Its unique characteristics, derived from the use of rye flour and traditional sourdough fermentation, make it a culinary treasure that deserves exploration. Embark on a journey to unravel the secrets behind the perfect Swedish limpa rye bread, as we delve into the intricacies of its ingredients, techniques, and the history that has shaped its enduring popularity.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH LIMPA RYE BREAD

Swedish Limpa Rye Bread image

Wonderful dark bread.

Provided by Anonymous

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Time 3h35m

Yield 8

Number Of Ingredients 11

Ingredients

1 ½ teaspoons caraway seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons anise seeds
1 ¼ cups whole milk
¼ cup butter, cut into cubes
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

Steps:

Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with the towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 44.8 g, Cholesterol 19.1 mg, Fat 7.7 g, Fiber 3.5 g, Protein 6.5 g, SaturatedFat 4.4 g, Sodium 392.1 mg, Sugar 7.6 g

SWEDISH LIMPA RYE BREAD

Swedish Limpa Rye Bread image

Just a little different than your normal caraway rye with a hint of anise. Not a sweet tasting bread... use it as you would regular rye bread for incredible sandwiches and toast. One of my personal favorites!

Provided by Family Favorites

Categories Other Breads

Time 3h45m

Number Of Ingredients 15

Ingredients

1 c water
2/3 c white sugar
2 Tbsp butter
1 Tbsp salt
1/4 c molasses
1/2 tsp baking soda
2 c buttermilk
2 1/2 c rye flour
5-5 1/2 c white flour
2-3 pkg dry active yeast (original recipe calls for 2 yeast cakes)
1/4 c warm water
1 tsp sugar
1 tsp anise seed
1 Tbsp grated orange peel
1 tsp fennel seed, optional

Steps:

1. Place water, sugar, butter, salt, molasses, seeds and peel in a pan and bring to a boil. Remove from stove. Add baking soda to buttermilk and add to hot mixture.
2. Place rye flour in a large bowl and gradually add liquid mixture, beating smooth. Dissolve yeast in 1/4 cup warm water and add 1 tsp. sugar.
3. Add white flour until a firm dough forms. (Somewhere between 5-5 1/2 cups.)
4. Place in greased bowl and allow to rise until doubled in bulk. Punch down and let rise again. Form into 3 loaves and place in greased pan and again allow to rise until double in bulk. You can also form round loaves, making 3-4 shallow slices in top to form a decorative design at this point.
5. Bake for 35 minutes at 375 degrees. Brush with melted butter when done.
6. *** I have omitted one of the risings without much difference, but this is the original recipe.

Tips:

Using a rye starter is key to achieving the distinctive sour flavor of Swedish limpa rye bread. If you don't have a starter, you can make your own or purchase one from a specialty baking store.
Don't overwork the dough. Overworking can result in a dense, heavy loaf of bread.
Be patient. Swedish limpa rye bread takes time to rise. Allow the dough to rise in a warm place for at least 2 hours, or until it has doubled in size.
Bake the bread in a preheated oven. This will help to create a crispy crust and a evenly baked interior.
Let the bread cool completely before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

Swedish limpa rye bread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you enjoy it toasted with butter and jam, or use it to make a sandwich, Swedish limpa rye bread is sure to become a favorite in your home.