Limpa Rye (5) Collection
limpa (sweet swedish rye bread) 
swedish limpa bread 
swedish limpa rye bread 
ray bauer's swedish rye bread (limpa) 
swedish limpa rye bread 
i have not made these, i could not find the recipe that i have used. but 
are all similar to the one i have used. 
mmmmm----- recipe via meal-master (tm) v8.04 
title: limpa (sweet swedish rye bread) 
categories: breadmaker, tested, favorite, frazzldcook 
yield: 2 servings 
1-1/4 cup  water
1 Tbsp  oil
2 tsp  caraway seed
1 tsp  anise seed
1 tsp  orange peel
1 tsp  salt
1/4 cup  brown sugar
2 cup  bread flour
1 cup  rye flour
1 Tbsp  yeast
j.r. nadeau's instructions: put yeast and both flours in breadmaker. 
boil water containing sugar, seeds and orange peel and oil for five 
minutes. add salt to water mixture. add enough hot water to make the 
total 1 1/4 cups. allow water mixture to cool to 125 to 130 degrees 
f. (if using rapid rise yeast) pour water mixture (i strain the seeds 
out because my husband doesn't like seeds in bread-however it's great 
with them included.) in the breadmaker, select white bread and press 
start. this will turn out to be a heavy bread which rises to about 
3/4 the height of the breadmaker. 
posted on genie food & wine 2 by c.svitek [cathy] 
>from the recipe files of sylviarn (at) canada (dot) com: i just threw 
everything in the abm in the usual order, selected "french bread," and 
pressed start. nice rye flavor with a strong hint of sweetness. 
heavy bread, though; only rose about 2/3 up the pan. easy to 
thin-slice. the kids loved it, i had to make it again! 
mmmmm----- recipe via meal-master (tm) v8.04 
title: swedish limpa bread 
categories: try it, breadmaker 
yield: 16 ounces 
7-1/2   fl water
1 Tbsp  butter
2 cup  flour, bread
1/2 cup  flour, rye
2 Tbsp  sugar, brown
1 Tbsp  milk, powdered
1 tsp  salt
1 Tbsp  orange peel,chopped
1-1/2 tsp  seeds, caraway
1/2 tsp  seeds, fennel
1 tsp  yeast
bring all ingredients to room temperature and pour into bakery, 
in order. set "baking control" at 10 o'clock. select "white 
bread" and push start. 
in hot & humid weather, use 1/8 cup less water. 
cathy's notes: i made this at the "rapid" setting. my bread seems to 
come out the same if i use "basic" or "basic/rapid", so i save an 
hour. i use fast acting yeast. i try to have the bread ready around 
the time my husband gets home from work...he loves the smell when he 
comes in the house! his hours are different every day, so each day is 
a different time for breadmaking, too! when he has the day off, i 
usually make it when he is at the club playing racquetball. (see what 
he looks forward to coming home to? yeah!) 
posted on genie food & wine by c.svitek [cathy] 
>from the recipe files of sylviarn (at) canada (dot) com: 
mmmmm----- recipe via meal-master (tm) v8.04 
title: swedish limpa rye bread 
categories: try it, breadmaker 
yield: 2 loaves 
  mmmmmnew mccalls cookbook; 1973----------------------
2-1/2 cup  water; warm, 105-115 f
2 package  yeast
1 Tbsp  salt
1/4 cup  light or dark molasses
1/2 cup  light-brown sugar, packed
1/4 cup  butter; softened
2 Tbsp  orange peel, grated
1 tsp  anise seed
4 cup  flour, rye; unsifted
4-1/2 cup  flour; unsifted
2 Tbsp  butter; melted
if possible, check temperature of water with thermometer. sprinkle 
yeast over water in large bowl, stirring until dissolved. 
add salt, molasses, brown sugar, 1/4 cup butter, orange peel, 
anise seed, and rye flour. with wooden spoon, beat vigorously until 
smooth. gradually add flour; mix in with hand until dough leaves side 
of bowl. dough will be stiff. 
turn out dough onto lightly floured pastry cloth or board. (use 
all-purpose flour for pastry cloth or board). knead until smooth and 
elastic - about 10 minutes. 
place in lightly greased bowl; turn dough to bring up greased 
side. cover with towel; let rise in warm place (85f), free from 
drafts, until double in bulk - about 1 1/2 hours. 
grease a large cookie sheet; sprinkle sheet lightly with cornmeal. 
punch down dough. turn out onto lightly floured pastry cloth or 
board. divide in half. 
shape each half into a smooth ball, 6 inches in diameter; tuck 
edges under. place on opposite ends of cookie sheet. (to make oval 
loaf, shape into a loaf 8 inches long, tapering ends.) *my note: oval 
shape is traditional with sharp knife, cut 3 diagonal slashes on top 
of loaf - about 1/4 inch deep. 
cover with towel; let rise in warm place, free from drafts, until 
double in bulk - 1 to 1 1/2 hours. 
preheat oven to 375f. bake on middle shelf of oven 30 to 35 
minutes; cover with foil or brown paper the last 10 minutes. remove 
to rack; brush with melted butter. serve slightly warm, or let cool 
brought to you by mmconv and sylviarn (at) canada (dot) com: 
from: nancy bird the lunatic fringe bbs 
mmmmm----- recipe via meal-master (tm) v8.04 
title: ray bauer's swedish rye bread (limpa) 
categories: try it, bread 
yield: 1 loaf 
1 tsp  fennel seeds
1 tsp  cumin seeds
1 tsp  caraway seeds
1/4 cup  cracked wheat
2-1/4 Tbsp  butter
2-1/4 Tbsp  molasses or barley malt
1 Tbsp  grated fresh orange peel
1/4 tsp  baking soda
1-1/2 cup  whole wheat or rye flour
  your choice will affect
  the taste - i prefer wheat)
1-1/2 cup  high gluten bread flour
2 tsp  dry yeast
2 tsp  gluten (important!)
3 Tbsp  buttermilk powder
this step is very important! 
combine the first 7 ingredients (using fresh seeds only!) in 1 1/3 
cup of boiling water and soak for 1 hour minimum. (this pre-soaks 
the cracked wheat and pre-releases the other flavors.) 
dump this concoction into a bowl and add the remaining 6 ingredients. 
set your bread machine to white and bake at the medium setting... 
manual -- do the normal knead and rise tricks. bake at 350 f for 30 
~ 35 minutes. (test this since oven temps. vary) 
brought to you by mmconv and sylviarn (at) canada (dot) com: 
from: wesley pitts the lunatic fringe bbs 
mmmmm----- recipe via meal-master (tm) v8.04 
title: swedish limpa rye bread 
categories: try it, bread 
yield: 1 servings 
4 tsp  dry yeast
1/2 cup  lukewarm water
1/3 cup  honey
2 tsp  salt
1 Tbsp  orange rind, grated
1 tsp  anise seed
1 tsp  caraway seed
1/3 cup  molasses
2 Tbsp  oil
1-1/4 cup  hot water
4 cup  rye flour
2-1/2 cup  wheat flour
1   egg, lightly-beaten
1/2 tsp  water
sprinkle dry yeast over lukewarm water. add 1 tsp. honey and let 
stand 5-10 minutes. meanwhile, put remaining honey, salt, orange 
rind, anise seed, caraway seed, molasses and oil into a large bowl. 
pour hot water into this mixture and stir well. cool to lukewarm. 
blend in 1 cup rye flour, beating until smooth. stir softened 
yeast into mixture, beating well. add remaining 3 cups rye flour, 
mixing until smooth. beat in 2 1/2 cups wheat flour with a spoon, 
turning dough out onto board, to knead in the rest of the flour if 
necessary. let rest for 10 minutes. knead dough until smooth and 
no longer sticky. put into an oiled bowl, cover it with a damp cloth 
and set in a warm place to double itself in bulk (about 2 hours). 
stir dough down. cover and let rise again until nearly double in bulk 
(about 1 1/2 hours). shape into two loaves and place either in (9 
x 5 x 3") bread pans which have been oiled or on a cookie sheet. 
brush with beaten egg to which 1/2 tsp. water has been added. let 
rise an hour or so more. meanwhile preheat oven to 350f. bake in a 
preheated oven for 45-50 minutes or until a deep golden brown. remove 
from pan, cool on a rack. store in refrigerator. 
brought to you by mmconv and sylviarn (at) canada (dot) com: 
from: michelle bruce the lunatic fringe bbs 
(ID: 8648) Mirror: Wed, Feb 25, 2004

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