Swedish Limpa:Rye Bread with Style
April 9, 2008 by Marye Audet
Filed under Breads
Image: Marye Audet, Apron Strings and Simmering Things
Baking with rye flour is challenging because of the lack of gluten in the flour. It is never going to rise and be light the way that white flour does, but really, isn’t that part of the charm?
The texture of this bread is really good, and the orange and anise enhances the rye flavor. Rye is one of my favorites for sandwiches, but I like it just buttered and on a plate next to a hearty soup as well. The kneading time is longer with rye bread, ten minutes of hand kneading, which is why, I suppose, that those Norwegian peasant women did not need a gym membership.
If this is your first time with rye don’t expect the dough to have the same feel as white bread dough. It is heavy, even after kneading, and somewhat sticky. It may take a few attempts with the rye bread to get a loaf the texture you want, but don’t give up! Practice makes perfect!
I used the whole star anise that I got in my BBM exchange, and ground it up in the coffee grinder. The aroma, as well as the flavor was intense. Next time I may use a bit more orange to balance things out. Everyone either loved or hated it. It was the anise..I think it would be awesome with a quarter pound of black forest thin sliced ham and some homemade grainy mustard!
Swedish Limpa
2 loaves
1/3 c brown sugar
1/4 c molasses
2 tbs oil
1 tbs salt
1 1/2 c hot water
1 pkg yeast
1/4 c lukewarm water
2 1/2 c rye flour
1 tsp fennel seeds, crushed
1 tsp star anise crushed
2 tbs grated orange rind
3 cups, more or less, white flour
Combine brown sugar, molasses, oil, salt, and hot water; cool to lukewarm
Sprinkle the yeast over the 1/4 c water to soften. Let stand 5 minutes.
Add the brown sugar mixture to the yeast mixture, along with the rye flour, orange rind, and spices. Mix until smooth. Add white flour, a little at a time until dough leaves the sides of the bowl. Turn out on a lightly floured surface and knead for ten minutes.
Rub with oil and place in an oiled bowl, cover and set in a warm place for 1 1/2 -2 hours, or until it doubles.
Divide dough in half. Form into balls. Let rest 10 minutes.
Shape each ball into a round loaf, place on baking sheets, and flatten slightly with the palm of your hand. Let rise 1 hour.
Cut three slashes in the top of each loaf and bake at 375 for 25-30 minutes or until loaves sound hollow when tapped. Allow to cool.
Hey, I’m Swedish… how did you know?
I’ve not yet tried rye, and I’ve not yet use a star anise in anything. I must try!
Lori…This recipe was delicious..but I think that next time I would make one larger loaf rather than two small..it may just be me. We went through both loaves at lunch.
hi!… if i tell somehing, no one will belive me!! at college i have a project about SWEDISH RYE BREAD ( LIMPA) … it’s great! recipies are all over the places, but something about it, history… nothing! HELP!!!!!!!
I grew up on swedish limpa at christmas gatherings…but….as i grew into a teen i began making read. So, naturally as a Swede i wanted to impress everyone with my breads incluing Swedish Rye. “Nope” said the one who had perfected her recipe from Gramma G. Oh my goodness, you would have thought it came from the king of sweden himself. So over the years i would get miniscule hints like, “It’s a sticky and difficult bread to make.” Thanks alot. So, i went about my trial and lots of error. Finally a little angel on my shoulder said…it can’t be that hard!!! Well, i took a recipe of my own white bread and added two or more C of flour followed a similar recipe above and it trned out just fine and, wow now everyone says it’s better then Gramma G. :-}. Don’t, i repeat don’t hide a recipe from family friend or anybody!!! Share in the delight of watching your loved one appreciate and compliment you on your SLRye. It does take practice and patience!!!!!! But to those who love to make bread of any kind have fun and enjoy your bounty. P.S. i always use bread flour. A fellow svenska flicka!!
Trace