Looking for Swed who has grandmother's Swedish Limpa recipe. I have a wonderful recipe to share and would love to experiment with another.-Texasbarngirl*
I've been lurking here for a few months and would like to start with a big THANK YOU to our sponsors and all the posters from whom I've learned so much. My breads have improved tremendously. I figured I'd gotten so much from this site that I really had to post a response here when I could.
I got this recipe in the 1960s indirectly from my Grandmother. This bread was a staple at our family's yearly "dupe" celebration each Christmas Eve. In the 80s I visited Sweden and was delighted to find that the rye I'd grown up on was pretty similar in taste to one served in Sweden. I also have a version of Limpa from friends who live in Southern Sweden. My family's recipe is a bit Americanized compared to theirs. It doesn't use a sponge and it didn't include the (optional) cumin.
First, the one I've made, which is the one from my Dad's family. Sorry, for this one I only have measurements, not weights. This is a stiff, initially sticky dough. I have only made it in my old Kitchen Aid and have not tried making it (yet!) by hand.
2 cups boiling water3 cups medium rye flour3/4 cups dark molasses1 - 2 tsp salt1/3 cup shortening (the orignal called for lard, I use butter)1 package active dry yeast1/2 cup warm water5 - 5 1/2 cups bread flour
Combine the boiling water, rye flour, molasses, salt and shortening. Mix on speed 2 for a couple of minutes. Allow the mixture to cool to luke warm.
Proof the yeast in the warm water. Add the yeast water to the rye mixture when the rye has cooled sufficiently, Gradually add the bread flour and knead for 10 minutes or so until the dough is firm, smooth, and shiny.
Put the dough into a well greased bowl and turn to cover all sides. Let rise till doubled about 1 1/2 to 2 hours. The original recipe recommended putting the dough on a radiator and covering with Grandma's shawl!
Punch down. Return to the bowl and rise again for another 30 minutes. It should nearly double again.
Divide into 3 balls and let rest for 15 minutes. Shape into free form loaves and place on a cookie sheet. Or shape and place into 9 X 5 bread pans. Cover and let rise till doubled, about 1 hour.
Bake at 350 for 35 to 40 minutes until golden brown. Remove from pans and cool on a wire rack.
As I said, the taste of this bread is quite similar to bread I had in Sweden. The texture, however, wasn't. Our version was too airy. It has a texture more like sandiwich bread. It should have been denser. I now realized that we should have been baking the bread in a pullman pan.
Here's the limpa recipe I got from a friend who lives in Lund, Sweden. She got it from her mother. For this one I only have it in metric weights. I have not actually made this version. Rereading it now, I see that it has a surprising process: The final dough is not fermented before shaping. The dough is risen only once and in the pans. This may be part of how they get the dense texture.
This is a hearty rye bread. The dough may be spiced with 20 - 30 ml ground cumin. For a successful result, thorough beating and a firm dough is needed.
Dough 1:1 liter hot water1.5 liters coarse rye flour
Pour the hot water over the rye flour and mix well. Cover and let stand overnight.
Dough 2:75 g yeast15 ml salt100 ml sour milk or 5 ml vinegar essence50 ml molassesabout 1 liter wheat flour (i.e. bread flour)
The next day add yeast, salt, sour milk (or vinegar essence), and molasses to Dough 1 (the soaked rye flour). Allow the dough to rise for 30 minutes.
Knead in the bread flour, working till you get a firm dough. Knead thoroughly.
Divide into two parts and roll each part into a smooth loaf. Put loaves in oiled bread pans, approximately 1.5 to 2 liter sized pans.
Allow loaves to rise to almost double size.
Bake at 175 C in the lower part of the oven for 1 1/2 hours. Brush with hot water shortly before removing the breads. Cool off wrapped in towels.
I hope you can read this as it is an import from a MasterCook recipe file I have on my computer. I was a baker for years...in catering...
This is my grandmothers recipe with a few tweeks I made and feel this is the most delicious Swedish Limpa I have to date.
Anise to me is the key ingredient of this bread and the only way to achieve that is to grind your own seeds to get the best flavor.
I have also been using both the candied & fresh orange zest together.
This bread does take a long time to raise and making sure you have current yeast (not out of date). Be careful not to over due on the amount of flour. It takes time for the flour to absorb the moisture..
Good Luck and enjoy!
Swedish Limpa*Recipe By Breads Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
3 T dry yeast 3 c water, very warm 3/4 c boiling water 2 T butter 3/4 c molasses 1/2 c brown sugar, packed 1 Tablespoon salt 2 T candied orange peel, minced or 4 T orange zest chopped fine 2 tsp or 3 tsp crushed anise seed 3 c white flour 3 c rye flour 5 c white flour 2 tsp caraway seed optionalDissolve yeast in 1 c of the 3 cups water with a bit of sugar to proof. Combine the boiling water, margarine, molasses, br sugar, salt rind anise . In large bown combine the 3 c white flour and 3 cup rye. Add 2 c hot water and the boiling water mixture. Beat well. Add the yeast mixture and beat well. With remaining flour make soft dough. Turn out on floured board and knead. Return to bowl, cover and rise in warm place..punch down...rise again. Return to board. Let rest 10 minutes. Shape in loaves. Place in greased pans. Rise until double. Bake 350 ..20 + minutes. (I always thump my breads on top for hollow sound) Brush with a mixture of molasses and water while still warm after removing from pans. Yields about 4 loafs. - - - - - - - - - - - -