Swedish Limpa Rye Bread

Swedish limpa bread is a dark rye loaf fragrant with orange zest, caraway, fennel, and anise that is delightful toasted and served at brunch.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 273 Calories

Ingredients

• ¼ cup molasses
• 1 teaspoon orange zest
• 1 cup rye flour
• 3 ½ teaspoons active dry yeast
• 1 ½ teaspoons sea salt
• 2 cups all-purpose flour, or more as needed
• 1 ½ teaspoons caraway seeds
• 1 ½ teaspoons fennel seeds
• 1 ½ teaspoons anise seeds
• 1 ¼ cups whole milk
• ¼ cup butter, cut into cubes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.

Step 3

Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.

Step 4

Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.

Step 5

Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.

Step 6

Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

Step 7

Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.

Step 8

Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.

Step 9

Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.