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Swedish Limpa Rye Bread
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
215 minutes
Delightful Swedish Limpa bread: Dark rye loaf with orange zest, caraway, fennel, and anise. Perfect for brunch when toasted.
Ingredients:
  • 1.5 teaspoons caraway seeds
  • 1.5 teaspoons fennel seeds
  • 1.5 teaspoons anise seeds
  • 1.25 cups whole milk
  • 0.25 cup butter, cut into cubes
  • 0.25 cup molasses
  • 3.5 teaspoons active dry yeast
  • 2 cups all-purpose flour, or more as needed
  • 1 cup rye flour
  • 1.5 teaspoons sea salt
  • 1 teaspoon orange zest
Instructions:
  • Grind caraway seeds, fennel seeds, and anise seeds in a spice grinder until coarsely ground.
  • In a deep saucepan, gently warm milk and butter until butter melts and milk almost simmers, about 5 minutes. Let cool until milk reaches 100°F (38°C) on an instant-read thermometer.
  • Combine the molasses and yeast into the milk mixture and allow it to sit until the yeast becomes foamy, for about 5 minutes.
  • Combine 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture in a bowl until a shaggy dough forms. Knead in the saucepan, incorporating additional flour as necessary, until the dough is smooth and not sticky, for about 5 to 7 minutes.
  • Transfer the dough onto a floured surface. Knead until smooth and springy, adding more flour if necessary, around 7 minutes.
  • Transfer the dough to a generously greased bowl, ensuring it is coated evenly. Cover with a damp kitchen towel or plastic wrap. Allow the dough to rise in a warm spot until slightly puffy, approximately 1 hour.
  • Prepare a baking sheet with parchment paper. Transfer the dough onto the sheet and cover it gently with a towel or plastic wrap. Allow the dough to rise until puffy, approximately 1 hour and 30 minutes.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Bake in the preheated oven for 35-40 minutes until browned, and the bread will sound hollow when tapped on the bottom.

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