Swedish Limpa
6 servings
120 minutes
Swedish limpa is a traditional aromatic bread of Sweden that embodies the coziness and warmth of northern homes. Its history traces back to ancient Scandinavian recipes where the combination of rye flour, oats, caraway, anise, and orange zest creates a unique slightly sweet flavor with spicy notes. Molasses adds caramel depth while syrup glaze gives the bread an appetizing shine. Limpa is perfect for breakfast with butter and jam or hearty lunches – it pairs wonderfully with cheeses, smoked meats, and fish. The soft airy crumb and crispy crust make this bread a true gastronomic find for lovers of Scandinavian cuisine.
1
Activate the yeast in water.
- Dry yeast: 10 g
- Water: 0.3 glass
2
Mix in the molasses according to the desired sweetness, add milk, butter, sugar to taste, salt, spices, and zest. Add yeast.
- Light molasses (golden syrup): 0.5 glass
- Milk: 4 glasss
- Vegetable oil: 1 glass
- Sugar: 0.5 glass
- Salt: 3 teaspoons
- Ground caraway: 1 teaspoon
- Ground fennel seeds: pinch
- Ground star anise: 1 teaspoon
- Orange zest: 1 piece
- Dry yeast: 10 g
3
Mix with oatmeal and rye flour, knead well.
- Oat groats: 1 glass
- Rye flour: 2 glasss
4
Gradually add as much plain flour as possible to make a thick dough.
- Wheat flour: 10 glasss
5
Keep in a warm place until it rises.
6
Sprinkle about 1/4 cup of regular flour on top of the dough. Knead the dough until it becomes smooth.
- Wheat flour: 10 glasss
7
Knead for another 5 or 10 minutes until it becomes not only smooth but also silky.
8
Divide the dough into 4 equal parts and shape them into round or elongated forms.
9
Let it sit in a warm place for about 1 hour.
10
Bake for 35 minutes at 190 degrees. Decorate the hot bread with warm molasses or syrup for glazing.
- Light molasses (golden syrup): 0.5 glass
