Gramma Lund's Limpa Bread Recipe
My paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's not Limpa.
I remember making this bread every winter before Christmas, working with my dad and sister in the kitchen, where we turned out uncounted loaves to take to all our neighbors.
I have eaten in many Swedish-themed restaurants over the years. I have never tasted a better bread than that made from this true family recipe. I want to share this with you because it is one of the most unique, tasty and enjoyable breads in the world. I would urge you to try not to eat it all before you can share it with someone you love.
And, believe it or not - this is a fabulous sandwich bread - cheeses, mortadella and other 'light' deli meats are excellent on Limpa - plain or toasted.
Fresh out of the oven, with plenty of warmed sweet butter, it is one of life's great and satisfying pleasures. The recipe makes 2 nice loaves. I hope you enjoy it as much as I have for my whole life!
TIP: BE SURE to warm with hot tap water any bowl you will be moving the yeasted dough into - just dump & wipe the bowl before you add the dough to it. And NO drafts on the rising dough - cover the bowl with a clean towel during the risings.
- 2 pkgs yeast
- 1-1/2 C warm water (100-110^F)
- 1/4 C dark molasses (TIP: I prefer Baking Molasses, but use what you can get as long as it isn't too 'bitter')
- 1/3 C granulated sugar
- 1 T fine sea salt
- 2 T lard (lard is best, but you can substitute sweet butter)
- 1 T whole anise seeds
- 1 T fresh grated orange zest
- 2-1/2 C medium (Bohemian) rye flour (avoid light rye and dark rye flours)
- 2-1/2 C white flour + 1/2 white flour (for the board & kneading - just add a little at a time to keep the dough from sticking)
- Warm a mixing bowl, add the warm water and dissolve the yeast with the molasses, sugar, salt, orange zest, anise seeds and shortening mixed in.
- [TIP: at this time I'll interject that I like to sift the medium rye & white flours together, first into one bowl, then back to the original bowl
- Add the rye flour, mix until smooth.
- Add the white flour a little at a time until the dough is well kneaded and a bit sticky to the touch. Hand kneading will take about 5-8 minutes. [TIP: on your Kitchen-Aide, use the lowest speed for about 5 minutes, adding small amounts of the extra flour until the dough is nicely balled up, then kick the speed up a notch for about 3 minutes]
- Grease a large, warmed bowl.
- Place the dough into the bowl, then turn the greased side up.
- Cover with a towel and place the bowl in a warm place out of any draft. Let the covered dough rest and rise for about 60 minutes.
- When the dough has doubled in size, punch it down, round it, cover it and let it rise 40 minutes more.
- Punch the dough down again and divide the dough into 2 pieces.
- Shape each piece into a round, slightly flat loaf.
- Place the two loaves on opposite ends of a greased baking sheet.
- Cover the baking seet with the towel and let the loaves rise a third time, this time for 60 minutes.
- Bake 30-35 minutes at 375 degrees in a preheated oven.
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|Amount Per Serving||%DV|
|Serving Size 553g|
|Recipe makes 2 servings|
|Calories from Fat 75||6%|
|Total Fat 8.59g||11%|
|Saturated Fat 2.24g||9%|
|Trans Fat 0.0g|
|Total Carbs 286.2g||76%|
|Dietary Fiber 24.6g||82%|