Swedish Limpa

Slices of golden brown rye bread on a platter.

Limpa is a lightly sweet rye bread with a hint of orange flavor. This traditional Swedish bread makes great ham sandwiches or you can just spread it with butter and eat it as a snack.

Course Bread

Cuisine Swedish

Prep Time 30

Cook Time 30

Rising Time 3 30

Total Time 4 30

Servings

Calories 123kcal

Author Marye Audet-White

Ingredients

¼ cup brown sugar
¼ cup Grandma's Molasses make sure to get unsulfured molasses.
1 tablespoon salt
2 tablespoons buttter
1 ¼ cup boiling water
¼ cup orange juice
2 tablespoons orange zest
¼ ounce yeast 2 ¼ teaspoons active dry yeast
¼ cup warm water (110F)
2 ½ cups rye flour
3 cups bread flour you may need more

Instructions

Combine the brown sugar, molasses, salt, and butter in a large bowl.
Pour the boiling water over the top an stir until the sugar is dissolved.
Let cool o lukewarm (about 110F).
Sprinkle yeast over the ¼ cup warm water. Stir and set aside to foam.
Stir rye flour into the brown sugar mixture.
Stir in yeast, orange juice, and orange zest.
With the mixer on medium low and the dough hook mix in enough of the bread flour to form a soft dough.
Knead for 5 to 8 minutes by machine or 10 to 15 minutes by hand. The dough will be slightly sticky and feel like smooth Play-Do. I usually stop kneading when the dough feels like your earlobe.
Grease a large bowl.
Put the dough in the bowl, grease the top, and cover with a clean tea towel.
Let rise in a warm (100F) spot for 2 hours, or until doubled.
Punch the dough down.
Divide in half and let rest for 10 minutes.
Shape into ovals and place on a greased baking sheet.
Slash tops.
Cover and let rise 1 ½ hours or until not quite doubled in size.
Preheat the oven to 375F.
Bake for 25 to 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Remove from oven and let cool before slicing.

Notes

Storage:

If you do have leftovers you can wrap the loaf in plastic wrap and keep at room temperature for a day or two.

To freeze wrap it in plastic wrap then cover tightly with aluminum foil. It will be fine for up to 3 months.

Tips:

Be sure that you cool the molasses mixture to 100F - 110F before adding the yeast mixture.
Keep in mind that rye flour is hard to work with. The bread will not be springy like white bread and if you don't knead it enough you'll be able to use it as a door stop.
If you pinch the dough between your thumb and forefinger properly kneaded bread will feel the same as your earlobe.
Be sure to let the loaf cool completely before slicing.

Nutrition