Swedish Limpa Rye Bread recipe

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Ingredients

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
¼ cup molasses
3 ½ teaspoons active dry yeast
2 cups all-purpose flour, or more as needed
1 cup rye flour
1 ½ teaspoons sea salt
1 teaspoon orange zest

Nutrition Info

273.3 calories
carbohydrate: 44.8 g
cholesterol: 19.1 mg
fat: 7.7 g
fiber: 3.5 g
protein: 6.5 g
saturatedFat: 4.4 g
servingSize: -
sodium: 392.1 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes. Add 2 cups all-purpose flour, rye flour, sea salt, and orange zest, 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.

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

  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.

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

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

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

Recipe Yield

1 loaf

Recipe Note

Wonderful dark bread.

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