Swedish Limpa Bread

Preparation:  60 min. Cooking: 45 min. Total: 105 min.
Recipe photo
  • 4 Fl Oz lukewarm water
  • 2 packages active dry yeast
  • 1 tsp sugar
  • 2 Cup milk
  • 4 Tbsp butter
  • 2 3/4 Fl Oz vegetable shortening
  • 2 3/4 Fl Oz molasses
  • 3 tsp anise seed
  • 3 tsp fennel seed , crushed
  • 2 tsp grated orange peel
  • 4 Tbsp sugar
  • 3 Cup rye flour
  • 3 Cup white flour
  • 3 tsp salt
Dissolve the dry yeast in a bowl of the lukewarm water and add the first smaller measure of sugar. Set aside. Heat milk to lukewarm and add butter, vegetable shortening, molasses, anise and fennel seeds along with the orange peel until butter and the shortening are melted. Add the second larger portion of sugar to the heated milk until dissolved. Mix rye and white flours together along with the salt. Add dissolved yeast and milk mixture. Combine all ingredients well.

Turn out onto a lightly floured surface. Knead until smooth and elastic. Add more flour as needed to keep dough from sticking. Place dough into greased bowl, cover with a towel or waxed paper and let rise until double in bulk. Punch dough down and turn out onto lightly floured surface. Divide dough in half. Knead each half a few minutes and shape into a loaf pan sprayed with vegetable or olive oil spray. Cover each loaf pan with a towel or wax paper and let rise in warm place until double in bulk. Note: Traditionally, Limpa Bread is formed into round loaves but rectangular bread loaf pans will work as well.

Bake at 375 ℉ for 45 minutes or until golden brown and loaves sound hollow when tapped. Remove from loaf pans to wire rack. Cool completely before serving.
Calories
360 Cal
Fat
12 g
Carbs
58 g
Protein
7.6 g
Fiber
5.1 g
Sugar
12 g
Cholesterol
14 mg
Sodium
640 mg


Nutrients

Fiber     5.1 g
Fat     12 g
Sugar     12 g
Carbs     58 g
Protein     7.6 g
Calories     360 Cal

Fats

Fat, Poly     2.1 g
Fat, Mono     4 g
Fat, Sat     4.7 g
Fat, Trans     0 g
Fat, Percent     29 %

Vitamins

Vitamin, K     2 mcg     1.7 %
Vitamin, A     160 IU     5.4 %
Vitamin, B12     0.2 mcg     7.8 %
Niacin     2.9 mg     18 %
Riboflavin     0.3 mg     25 %
Vitamin, C     0.7 mg     0.8 %
Vitamin, D     19 IU     3.2 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     0.4 mg     2.4 %
Panto, Acid     0.6 mg     13 %
Choline     17 mg     3.1 %
Thiamin     0.4 mg     31 %

Minerals

Calcium     88 mcg     8.8 %
Phosphorus     150 mg     21 %
Magnesium     57 mg     14 %
Copper     0.2 mcg     21 %
Fluoride     7.2 mcg     180 %
Zinc     1 mg     9.5 %
Cholesterol     14 mg     0.4 %
Sodium     640 mg     43 %
Selenium     23 mcg     42 %
Manganese     1.8 mg     26 %
Potassium     360 mg     7.6 %
Iron     2.9 mg     37 %