Swedish Limpa Bread Recipe

 

AuthorSteve Nubie
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A Scandinavian tradition, this bread has a licorice flavor profile defined by the caraway, anise and fennel seeds in its recipe. It’s a traditional holiday bread and is often served at special occasions.

Because the seeds are so small and don’t affect the dough texture they can be added at the beginning of the recipe. There’s no need to wait for a fruit and nut setting. This is also a great tea-bread and makes a wonderful dessert bread as well.

INGREDIENTS:
 1.50 cups Water at 110° F/43° C
 1 tsp Salt
 1 tbsp Dark molasses or honey
 1 tbsp Brown sugar
 1 tsp Caraway seeds
 1 tsp Fennel seeds
 1 tsp Anise seeds
 Zest of 1 orange
 1 tbsp Oil or melted butter
 2.50 cups All-purpose flour
 1 cup Rye or wheat flour+
 1.50 tsp Bread machine or active dry yeast
DIRECTIONS:
1

Add all ingredients to the bread pan in the order indicated.

2

Select the white-bread or basic setting for 1.5 pound loaf and dark crust.

3

When done remove from pan, let it rest for 30 minutes and slice and serve.

Ingredients

INGREDIENTS:
 1.50 cups Water at 110° F/43° C
 1 tsp Salt
 1 tbsp Dark molasses or honey
 1 tbsp Brown sugar
 1 tsp Caraway seeds
 1 tsp Fennel seeds
 1 tsp Anise seeds
 Zest of 1 orange
 1 tbsp Oil or melted butter
 2.50 cups All-purpose flour
 1 cup Rye or wheat flour+
 1.50 tsp Bread machine or active dry yeast

Directions

DIRECTIONS:
1

Add all ingredients to the bread pan in the order indicated.

2

Select the white-bread or basic setting for 1.5 pound loaf and dark crust.

3

When done remove from pan, let it rest for 30 minutes and slice and serve.

Swedish Limpa Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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2 Comments
  1. Reply
    elin whitney-smith December 24, 2017 at 12:07 am

    In my growing up in New York City, we only had fruit in the limpa at Christmas time. It was called vort limpa. The fruits were raisins and citron. Now, when I make limpa I always put in 1/2 c. raisins when my bread machine beeps (I’m not fond of citron so don’t use it).

    I did some research and vortlimpa has raisins and beer which is where it gets its name. vort is the stuff left over after the beer maker has made the beer. I haven’t tried it but is is probably what your mother remembers.

  2. Reply
    Barb December 1, 2017 at 9:03 pm

    It looks like your bread has fruit. My 85yr old Mother is desperately wanting her Swedish Limpa Bread with fruit. Not sure her Mother’s recipe had any kind of seeds. Do you have any suggestions? Surely will love to hear back from you.
    Barb in Indiana

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