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BM# 51 — Baking Marathon: Day 5

Bake of the Day: Swedish Limpa (Rye Bread)

I love trying out new ingredients and when I go to a grocery store, I feel like a kid in a toy store. I go with 2~3 things in mind to buy and end up with buying way more than that. So on one of my trips to Whole Foods, I picked up Whole grain Rye flour because I thought I saw seeing a recipe with it. But as luck might have it, I was actually imagining that recipe and couldn’t find anything.

Hence the flour sat in the pantry for quite sometime, until I saw this Swedish Limpa or Rye Bread recipe in King Arthur catalog. The use of caraway & fennel seeds gives this bread the unmistakable rye flavor. I reduced the quantity of both the spices because I wasn’t sure if we’ll like the strong flavor. There’s also some orange oil added to the dough making it very fragrant. The house smelled amazing when this bread was baking.

All in all the bread turned out great. It has a nice soft crumb and is mildly spiced. It tasted great with some butter and pepper jelly. My son ate it with his favorite Nutella and loved it.

Recipe adapted from Kig Arthur Flour:

Print Recipe
Swedish Limpa (Rye Bread) Yum
Swedish Limpa Bread has a nice soft crumb and is mildly spiced. It tastes great with some butter and pepper jelly.
Swedish Limpa (Rye Bread)
Course breads
Cuisine swedish
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • cups Bread Flour
  • ½ cup Wholewheat Flour White
  • ½ cup Rye Flour (or pumpernickel flour)
  • ¼ cup Corn Syrup Dark (I used 3tbsp Light Corn syrup + 1tbsp Molasses)
  • tsps Yeast Instant
  • tsps Caraway Fennel Anise seeds , & - each (I skipped anise and used only 1tsp each of caraway & fennel )
  • ¼ tsp Orange Oil
  • tsps Salt
  • ¼ cup Milk Powdered (Dry milk powder)
  • 1 cup Water Lukewarm
  • ¼ cup Unsalted Butter , softened
Course breads
Cuisine swedish
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 180 minutes
Servings
loaf
Ingredients
  • cups Bread Flour
  • ½ cup Wholewheat Flour White
  • ½ cup Rye Flour (or pumpernickel flour)
  • ¼ cup Corn Syrup Dark (I used 3tbsp Light Corn syrup + 1tbsp Molasses)
  • tsps Yeast Instant
  • tsps Caraway Fennel Anise seeds , & - each (I skipped anise and used only 1tsp each of caraway & fennel )
  • ¼ tsp Orange Oil
  • tsps Salt
  • ¼ cup Milk Powdered (Dry milk powder)
  • 1 cup Water Lukewarm
  • ¼ cup Unsalted Butter , softened
Swedish Limpa (Rye Bread)
Instructions
  1. Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer until a rough dough forma. Knead until the dough is smooth and satiny.
  2. Transfer the dough to a greased bowl, cover and let rise in a warm place until the dough is puffy but not necessarily doubled in bulk, about 1 hour.
  3. Gently deflate the dough and shape into a ball. Place it in a greased 9" pie plate or if you are fancy, then put it in a cloche baker. Flatten it slightly and cover with the cloche lid or cover with a greased plastic wrap.
  4. Allow the dough to rise for 75~90 minutes, until noticeably puffy.
  5. Preheat the oven to 400°F.
  6. Bake the limpa for 35~40 minutes or until the top is golden brown.
  7. Remove from the oven and slide the bread out of the pan on to a wire rack and let cool completely before slicing.
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21 thoughts on “Swedish Limpa (Rye Bread)”

  1. I feel the same when I am in whole Foods and picking things that I don’t know what to do with. 🙂 Somehow I avoided the temptation of buying rye flour since wasn’t sure whether we are going like the taste.You are coming up with all lovely breads this marathon.

  2. The array of flours in Whole Foods makes me want to try them all. I love the dense crumb of the rye but have not had too much success with flavor. Maybe I should this combo flour formula.

  3. Beautiful! I am loving this bread , it looks amazing. What is orange oil? I have never heard of it, you think it can be replaced with something else?

  4. I also do the same in grocery store… Very tempted with new ingredients…This rye bread looks awesome…

  5. Foodies in the grocery store = kids in toysrus. The bread looks amazing and its very well captured. Its not easy to present a brown round mass in such a beautiful manner :-). Kudos!

  6. Guess we can never get out of that habit..so best to come up with recipes that suit what we got..very lovely bread..

  7. rye bread, cream cheese and fruit preserve is a combo to die for,,your bread is unbelievably beautiful in texture

  8. Whole foods is a place I love to go. So much of variety and so much to learn as well!! This bread sounds so authentic!

  9. My husband has been pestering me to make rye bread for a long time and I never got around to it. This looks super tempting! Love the crumbs…

  10. i have tried rye bread for the last September marathon. Bread has come out very beautiful!! Love that spread on top, makes it more attractive!! 🙂

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