Swedish Limpa
User Reviews
5.0
21 reviews
Excellent
Swedish Limpa
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This Limpa bread will give you the uniquely flavored and absolutely delicious Scandinavian sweet bread that’s made with rye and white flour, along with spices, molasses, and raisins that take it to the next level. This festive bread is a staple at Christmas Eve buffet and won’t disappoint! What’s best is that it’s vegan and delicious!
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Ingredients
For the fermented dough
- 1 c rye flour
- 3 tablespoon all-purpose flour
- ½ teaspoon active dry yeast
- ⅔ c water at room temperature
For the soaker
- ½ c water at room temperature
- 1 tablespoon olive oil
- 2 tablespoon orange zest
- ¼ teaspoon ground cardamom
- 1 teaspoon fennel seeds
- ½ teaspoon caraway seeds
- 3 tablespoon brown sugar
- 1 tablespoon blackstrap molasses
For the dough
- fermented dough
- soaker
- 1 c + 5 tbsp all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- ½ c raisins
Instructions
Make the fermented dough
- In a medium bowl mix rye flour, all-purpose flour, active dry yeast and water. Cover the bowl with a plastic wrap and place the bowl in a warm place for 3-5 hours. It will increase in size by 1 ½ – 2 times.
Prepare the soaker
- About 4 hours into the rising, in a small saucepan combine water, olive oil, orange zest, cardamom, fennel seeds, caraway seeds, sugar and molasses. Bring this mixture to a boil, remove from the heat, cover with a lid and let it come to a warm temperature, about 95 F.
Make the dough
- In a bowl of stand mixer (such as Kitchen Aid) fitted with a hook, combine fermented dough, the soaker, 1 c and 3 tablespoon of all-purpose flour, active dry yeast and salt. Knead on the second speed for 10 minutes. You should knead until the dough comes together in a ball, but expect it to be slightly sticky. Add raisins and knead for 30 more seconds. Put the dough into a lightly oiled bowl and place in a warm place for 1 hour – 1 hour and 30 minutes until it increases by 1 ½ or 2 times. (See the instructions for hand kneading in the Notes section below)
Shape the bread
- Slightly moisten your hands with oil and on a lightly oiled surface shape the bread into a round loaf. I found this tutorial to be particularly useful.
- Place it on a parchment covered baking sheet. Generously dust with the remaining 1-2 tablespoon of all-purpose flour and cover the bread with a plastic wrap. Place it in a warm place for 1 hour/1 hour and 30 minutes until it increases by 1 ½ or 2 times.If you wish, you can use a sharp knife to make a simple pattern by scoring the bread.
Preheat the oven and bake
- 20 minutes before the rising is complete, preheat the oven to 480 F. Fill a medium rimmed baking pan (8 by 8 in) with 2 cups of boiling water and place the pan on the lowest rack in the oven. (The steam from the water will prevent the crust from becoming too hard).
- Place Limpa on the middle rack in the oven and bake for 15 minutes. Very carefully, remove the pan with the water, reduce the oven temperature to 355 F and bake for another 15 minutes.
- Transfer the bread on a cooling rack and I recommend to wait a minimum of 8 hours before slicing it.
Notes
- Hand Kneading. If you’re not using a stand mixer, you can knead the dough by hands, but after you combine the ingredients for the dough, leave the dough to rest for 10 minutes.
- Then, knead until the dough comes together. Again, it will be slightly sticky. Try not to add flour, although if it sticks to a working surface a great deal, you can dust with just a bit of all-purpose flour.
- Put the dough into a lightly oiled bowl and place in a warm place for 1 hour – 1 hour and 30 minutes until it increases by 1 ½ or 2 times.
- Sticky dough. If the dough is too sticky, you can add a little more all-purpose flour. However, be careful not to add too much as it could make the dough too dry.
- Storage. For refrigeration, place your Limpa loaf in an airtight container or wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for up to a week at room temperature. When you are ready to enjoy it again, you can reheat the bread in the oven. Preheat the oven to 350 degrees Fahrenheit, wrap the bread in aluminum foil to prevent it from drying out, and heat for about 15 minutes.
- Freezing. If you have a larger quantity of leftover Limpa bread, freezing is also an excellent option. Simply wrap the bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to one month. Make sure to thaw the bread at room temperature before reheating it in the oven.
- Reheating. Reheating instructions are similar to those for refrigerated Limpa. Preheat your oven to 350 degrees Fahrenheit and warm the bread, wrapped in foil, for about 15 minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
53kcal
(3%)
Carbohydrates
10g
(3%)
Protein
1.5g
(3%)
Fat
1.2g
(2%)
Saturated Fat
0.2g
(1%)
Sodium
149mg
(6%)
Potassium
94mg
(3%)
Fiber
2.1g
(8%)
Sugar
2.4g
(5%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 53kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1.5g | 3% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 149mg | 6% |
| Potassium | 94mg | 2% |
| Fiber | 2.1g | 8% |
| Sugar | 2.4g | 5% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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