Limpa (Swedish Orange-Rye Bread) Recipe
A traditional Swedish limpa bread, also known as vortlimpa, features a distinct spice blend and is often enjoyed during festive seasons like Christmas.
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Instructions
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Preheat the oven to 300 F, then turn it off immediately.
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Combine orange juice, butter, molasses, brown sugar, fennel, caraway, and anise seeds in a small saucepan. Bring to a low boil for 5 minutes, then cool until lukewarm.
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Whisk active dry yeast, salt, and grated orange peel into the cooled liquid, ensuring the mixture is no hotter than 110 F.
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Transfer the liquid to a mixing bowl and gradually stir in 2 1/2 cups rye flour, followed by 2 to 3 cups all-purpose flour until the dough is soft and pliable.
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Allow the dough to rest for 20 minutes, then lightly knead for about 5 minutes until it is stiff and smooth.
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Place the dough in a greased bowl, flip to coat, cover with a towel, and let it rise in the warmed oven until doubled, approximately 1 hour.
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Punch down the risen dough, divide it into two halves, and shape them into round loaves.
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Place the loaves on a lightly floured baking pan, cover with a towel, and let them rise on the counter until doubled, 45 minutes to 1 hour.
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Preheat the oven to 375 F. Bake the loaves for 30 minutes, or until dark, crusty, and a skewer inserted in the center comes out clean.