Swedish limpa bread
User Reviews
5.0
6 reviews
Excellent
Swedish limpa bread
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This flavorful bread has a gentle sweetness and spice, is soft with a tight crumb but crisp on the edges. Delicious with simple toppings.
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Ingredients
- 1 cup milk
- 2 tablespoon molasses
- 2 tablespoon butter
- 1 orange zest ie from 1 orange
- 1 teaspoon anise seeds (or ground)
- 1 cup rye flour
- 2 cups all purpose flour plain flour
- 2 ¼ teaspoon instant yeast (1 packet)
- 1 teaspoon salt
Instructions
- Place the milk, molasses, butter and orange zest in a small pan and warm over a medium heat until the butter melts and everything is well combined. Remove from the heat and leave to cool to lukewarm.
- If the anise seeds are not already ground, finely grind the seeds to a powder either in a spice grinder or with a pestle and mortar.
- Place the rye flour, all purpose (plain) flour, yeast, salt and anise in a large bowl and stir or whisk together so that everything is well distributed.
- Add the cooled milk mixture to the flour mixture and mix well - I generally start with a spatula then bring it all together by hand.
- Lightly flour a clean surface and turn out the dough. Knead the dough for around 5 minutes until relatively smooth and no longer sticky. You can add a little flour as you go to help, but try not to add too much. It won't be quite as smooth as a pure what dough due to the rye.
- Lightly oil a bowl then form the dough into a ball and place in the bowl. Cover with cling wrap/film and leave at warm room temperature for around 1 hour to double in size.
- While the dough is rising, line a medium baking sheet/tray with parchment (half sheet pan size is fine). Once the dough has doubled, gently knock back the dough and form into a rounded log. I usually slightly flatten out the dough as I knock it back then roll it up and tuck in the top and bottom slightly.
- Place the dough on the lined baking sheet and gently cover the dough with a damp cloth or loosely with cling wrap/film. Leave to rise for another hour. The dough should roughly double in size and become more "puffy" looking.
- Towards the end of rising, pre-heat the oven to 350F/175C. Uncover the bread and, if you like, score the top a few times. Once the oven has heated, bake for approximately 35 - 40 minutes until the top is lightly browned and crisp. Tip the bread onto an oven glove and tap the bottom. It should sound slightly hollow - if not, put back on the parchment and bake for a couple more minutes. Once baked, remove the bread from the pan and allow to cool on a cooling rack at least 10 minutes before slicing.
Notes
- I highly recommend weighing ingredients, if at all possible, to be more accurate, particularly when baking things like bread.
Nutrition Information
Show Details
Calories
155kcal
(8%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
223mg
(9%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12(approx
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 223mg | 9% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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