Swedish Limpa Bread
This traditional Christmas Eve Swedish bread has a hint of sweet and pairs well with jelly, jam, or cream cheese.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Proofing time 2 hours hrs 30 minutes mins
Course bakery, bread
Cuisine bakery, breakfast
Calories 297 kcal
- 1 pkg yeast
- 2 tbsp lukewarm water
- 1 c lukewarm water
- 1 c milk scalded
- 1/4 c shortening
- 2 tbsp caraway seeds
- 1 tbsp salt
- 1/4 c molasses
- 3 c rye flour
- 1 tbsp grated orange rind
- 3.5 c all-purpose flour
In a small bowl, dissolve yeast in 2 tbsp water.
Combine milk, shortening, caraway seeds, salt, molasses, and 1 cup water in a large bowl.
Cool to lukewarm.
Add yeast, rye flour, and orange rind, beat well.
Stir in as much of the white flour as you can, or until dough is slightly sticky.
Turn onto floured board. Let rest 10 minutes.
Knead dough about 5-10 minutes, adding more flour as needed.
Place in a greased bowl. Cover, let rise to double size, punch down.
Divide in half and shape into round loaves. Place each ball of dough on cookie sheet lined with parchment paper.
Cut 2 small slits in top of each loaf. Cover and let rise again (about 30 min).
Preheat oven to 400 and bake 10 minutes; reduce heat to 375 and bake 40 minutes more. Remove and cool on wire rack.
Calories: 297kcalCarbohydrates: 54gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 594mgPotassium: 287mgFiber: 5gSugar: 7gVitamin A: 37IUVitamin C: 1mgCalcium: 58mgIron: 3mg
Keyword banana bread, Limpa, Rye, Swedish