Swedish Limpa Bread

My husband had an uncle that we all loved.  Every year when we went to his home for Christmas, Archie made Swedish Limpa Bread.  I don't know if he made it other times, but it was a Christmas tradition.  

I decided I would attempt to make some and see if I could replicate it.  There are different recipes out there but this is the one I used. It turned out great.  And I will be making it again.

Swedish Limpa Bread

1/2 cup brown sugar

1/4 cup dark molasses

1/4 cup butter

2 Tablespoons orange zest, it took 2 large oranges for me

1 1/2 teaspoons salt

1 teaspoon anise seed, lightly crushed

1 cup boiling water

1 cup cold water

2 packages active dry yeast

4 1/2 cups all purpose flour

3-4 cups rye flour, it took me a bit more than 3

2 Tablespoons cornmeal

2 Tablespoons butter, melted

When I'm making bread in my Kitchen Aid mixer, I like to put hot water in the metal bowl and set it aside.  The yeast likes warm and it is very cold today.

Cut the butter into cubes.  Lightly crush the anise seed. 

I had some star anise and thought I could just crush that.  Then I took a turn around the internet and discovered they are not at all interchangeable. This necessitated a quick trip to the store.  I used a mortar and pestle. 

Place the molasses, butter, orange zest, 

salt and crushed anise seed in a large bowl. 

Add a boiling cup of water. I used a Pyrex measuring cup in the microwave for about 3 minutes on high.

Stir until the butter is melted and the sugar is dissolved. Carefully pour in a cup of cold water and let it stand.

Pour out the water in the Kitchen Aid bowl and add 1/2 cup of warm water back in.  Sprinkle the yeast on top and give it a stir to dissolve.  Wait about 5 minutes to see it bloom.  If it doesn't you have old yeast.

Stir the cooled molasses mixture into the Kitchen Aid.  Add the all purpose flour and gently mix it in.

Replace the paddle of the mixer with the dough hook and add 1 cup of the rye flour. Mix for three minutes. Then add the rye flour 1 cup at a time until you have 3 cups mixed in.  I needed just a bit more flour to have a stiff dough, about 1/3 cup.

Put a small amount of all purpose flour on a very clean counter. You may want to add a bit of either flour to knead it in. I used a bit of rye, but the all purpose worked in easier during the kneading. Knead about 6-8 minutes , or until the dough is smooth and elastic.

I washed the molasses bowl and then placed a tablespoon or so of vegetable oil in it. Roll the dough ball in the oil, then cover it and place in a warm spot to rise. 

When it has doubled in size, about an hour, punch it down and place it on the counter.

Lightly grease two baking sheets. Sprinkle with cornmeal.

Cut the dough in half and form into two oval loaves.  

Cover and let rise until doubled, about 30 minutes.

Preheat the oven to 350°.  Make four shallow cuts in the top of each loaf. Bake until golden brown, about 30-35 minutes.  I switched the loaves around to cook evenly, but the one on the bottom rack the longest needed a few more minutes than the other loaf.  Next time I make this I will use both of my ovens to prevent this.

Remove to wire racks.  Brush with the melted butter, if desired.

This bread was really good.  I wasn't sure if it would make a sweet bread.  But it just had a touch of sweetness and the anise and orange zest really came through.

It was good plain served with a meal.  It was delightful toasted with butter and with jam.  

It even made a nice sandwich.

This is a salmon sandwich and you can't get more Swedish than a fish sandwich on limpa bread!