Swedish Limpu Bread

Swedish Limpu Bread

11

"Light, golden loaf Swedes have served for centuries."
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Ingredients

4 h servings 172 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. Cool until warm
  2. In a large bowl, whisk together 3 cups flour and yeast. Stir in cooled orange rind mixture. Beat with an electric mixer on medium speed for 2 minutes. Blend in eggs. Add 1 cup flour, and beat 1 minute on medium speed. Add rye flour and enough additional white flour to make a stiff dough.
  3. Turn dough onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and satiny. Shape into a ball. Place in lightly greased bowl, turning to grease the surface. Cover with a damp cloth, and place in a warm spot. Allow to rise for 1 1/2 hours, or until doubled.
  4. Punch dough down, and divide in half. Shape into 2 balls. Let rest for 10 min. Shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. Brush with oil. Allow to rise for 1 hour, or until doubled in size.
  5. Bake at 400 degrees F (205 degrees C) for 30 to 35 minutes, or until done.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

Being predominantly Swedish by nationality, this is my favorite bread. My grandmother used to make this often (it was best hot from the oven). My recipe that I have used for several years...

Most helpful critical review

My favorite rye bread is probably Jewish, but this recipe sounded delicious. Everything seemed text book, though instead of needing more flour, it seemed dry so I added a dab of butter--and I'...

Being predominantly Swedish by nationality, this is my favorite bread. My grandmother used to make this often (it was best hot from the oven). My recipe that I have used for several years...

excellent receipe just like my mother use to make. Love Swiss forever.

I thought bf would love this--I was sure he liked rye. He's not so sure about this one. Says it's "weird". Why, I don't know. So, I say to him, "I made it for you. I thought you liked rye"....

MMmm this bread is really yummy. I am doing a report on Sweden for one of my classes and wanted to test this recipe out before I make it for my class. I didn't have caraway seeds, but I used eve...

A satisfying, flavorful bread. Not having an orange on hand, I left that out, but was still very pleased with my results.

My grandma used to make this bread for hoildays. Brings back memories

I have some great tips and have baked yeast breads for 35 years. Just making some simple healthier choices is a plus. First, always proof your yeast. Just use a half cup of the water called for ...

The first time I made it exactly as the recipe instructs and I loved it. The second time I added 15g of ground cardamom and doubled the orange zest; it is even better (that might make it less a...

My favorite rye bread is probably Jewish, but this recipe sounded delicious. Everything seemed text book, though instead of needing more flour, it seemed dry so I added a dab of butter--and I'...