Swedish Limpa
User Reviews
5
Swedish Limpa
Description
Swedish Limpa begins with a fermented rye dough that uses a small amount of active dry yeast combined with rye and all-purpose flours and water, which sits for several hours to develop acidity and flavor. The soaker, prepared by simmering water, olive oil, orange zest, brown sugar, molasses, and warming spices such as cardamom, fennel seeds, and caraway seeds, adds moisture and distinctive aroma to the bread.
The dough is made by mixing the fermented dough, cooled soaker, flour, yeast, salt, and raisins. Kneading results in a lightly sticky, elastic dough that is proofed until it approximately doubles. The recipe can be hand kneaded with brief resting or mixed with a stand mixer. The texture is moist from the soaker and raisins, with a complex flavor profile balancing citrus sweetness and spices.
This bread works well sliced for breakfast or with soups and stews. Its slight sweetness and aromatic spices differentiate it from typical rye breads. The bread stores well wrapped in plastic or an airtight container, and can be refrigerated or frozen to prolong freshness.
For storage, refrigerate the wrapped loaf for up to a week, reheating wrapped in foil at 350°F for 15 minutes to restore softness. Freezing extends shelf life up to a month; thaw at room temperature before reheating. Adjust flour slightly if the dough is too sticky, but avoid adding too much to prevent dryness.
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
- DOUGH fermented
- 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
- You can knead the dough by hand after mixing ingredients; rest it 10 minutes before kneading to ease handling sticky dough.
- If dough is too sticky, dust with minimal all-purpose flour to prevent sticking without drying out the bread.
- Store Limpa bread wrapped tightly in an airtight container or plastic wrap to keep fresh up to one week in the refrigerator.
- Freeze wrapped bread for up to one month; thaw at room temperature before reheating.
- Reheat bread wrapped in foil at 350°F for about 15 minutes to refresh texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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