Swedish Limpa Bread


This bread tastes much like a pumpernickel bread. It is easy to make and makes a great sandwich!

Pour 2 1/2 C. of water into the bowl of your mixer. Add 2 1/4 tsp. of rapid rise yeast, 3/4 C. molasses, 1 T. sugar, 1 tsp. salt, 1 T. caraway seeds (or anise seeds) and 1/3 cup of melted vegetable shortening. Beat this all together. Beat in 2 C. of rye flour. Now add 5-6 C. of bread flour beating until you have a sticky ball of dough. Place this in a greased bowl and flip to coat the entire ball. Cover with plastic wrap and let rise until doubled. This will take about 2 hours.


Split the dough into thirds and form into balls. Let these rise on a parchment covered cookie sheet for an hour.

Bake at 350 degrees for 45 minutes. The internal temperature should reach 190-200 degrees. Cool on racks before slicing.

Comments

BennuBird said…
How does this rise with no yeast?
:-) I make this every now and again :-) I do like it but prefere to put in rosemary instead of anise. A warm slice with a nice cheese is heavenly :-) :-)

Have a great day!
Christer.
This bread looks fabulous, and easy. I'll just have my meatloaf sandwich on this please.
LindaG said…
That is a very pretty bread!
Pricilla said…
I do not like caraway so I'd have to forego it. Anise yes...
Nellie said…
Excellent bread! Definitely on my "to do" list!
Guillaume said…
I don't remember these breads when I went to Sweden. But they sure look quite nice.
laurie said…
wow, this sounds so good and I have ever made pumpernickle or rye bread, it quite a good looking bread as well.
Ina in Alaska said…
That is a non- stressful bread recipe & it looks very tasty! I will have my slice lightly toasted with butter & strawberry jam!
TARYTERRE said…
Funny thing is... my daughter just text messaged me a photo of her homemade bread. It looked yummy. Now I see yours. It must be a sign, ey? Yours looks scrumptious too. You are going to save me a piece, aren't you?