Swedish Limpu Bread recipe

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Ingredients

5 ½ cups all-purpose flour
2 (.25 ounce) packages active dry yeast
2 cups water
½ cup packed brown sugar
2 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons orange zest
1 ½ teaspoons caraway seed
1 ½ teaspoons fennel seed
2 eggs, room temperature
2 cups rye flour

Nutrition Info

171.7 calories
carbohydrate: 33.6 g
cholesterol: 15.5 mg
fat: 2 g
fiber: 2.3 g
protein: 4.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 202.1 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 loaves

Recipe Note

Light, golden loaf Swedes have served for centuries.

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