Swedish Limpa Bread

The Swedish have a saying, 'A slice of bread in your pocket is better than a feather in your cap'. I'm sure they had Swedish Limpa Bread in mind when they spoke those words. Suzi of Smartcat blog posted a photo of bread shaped like this and it reminded me of this wonderful bread so I decided to post here so you can all try it. This bread is wonderfully hearty, fragrant, and oh, so delicious. If I had to choose one bread as my most favorite in the whole world this would be it. I used to make this bread back in the 1970s and 1980s and it is the best bread I have ever tasted. Since I am now gluten free, I hope you get to savor this bread for me.

Swedish Limpa Bread

1 tbsp fennel seeds

1 tbsp anise seeds

1 1/2 cups lukewarm or 85 F water

1/3 cup dark molasses

1/4 cup dark brown sugar

1 tbsp salt

2 tbsp melted butter or vegetable oil

3 Tbsp grated orange rind

2 envelopes active dry yeast

2 1/2 cups medium rye flour

2 cups all-purpose flour

1/4 yellow cornmeal (for baking tray)

In a large bowl add the lukewarm water and sprinkle in the yeast, cover, and set aside for five minutes. Then add the molasses, brown sugar, and melted butter. Stir together. Add the orange rind, seeds, and salt to the rye flour and then gradually add rye to the liquid stirring till mixed well. Next gradually add the all-purpose flour and continue mixing until thoroughly blended. Allow dough to rest in bowl for 15 minutes. It will be very stiff. Knead dough for 10 minutes. Grease your hands with vegetable shortening and form dough into a smooth ball. Place in a large greased bowl and turn a couple of times. Cover tightly with plastic wrap and place in a warm spot to rise for 1 hour or until doubled in size.

Punch dough down and divide into 2 pieces. Form each into a round ball. Grease a 12 x 17 inch baking pan and sprinkle with cornmeal. Place loaves in opposite corners and flatten slightly (they should be about 5 inches round). Cover with a dishtowel and allow to rise out of drafts for 45 minutes or so. Loaves should more than double in size. 

Making bread is a lot like making pottery. Start with a good recipe (or idea), mix ingredients according to instructions (make pottery with care), knead bread (wedge clay), let rise (let dry), prepare for baking (glaze), bake till done (fire), enjoy the home made bread (enjoy the handmade pottery).

Preheat oven to 375 F before baking. Lightly slash and crisscross pattern on the top of each loaf. Bake for 30 to 35 minutes till brown and crusty on top. The bottom should sound hard and hollow when tapped with your hand. Remove to a wire rack to cool, don't leave on the pan. This bread is good with soup, or with a dab of butter or tart jelly. Recipe cards are from my recipe file from 1970s and bread photo was borrowed from the net. Thanks for reading and for all your comments.