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Swedish Limpa Bread

This traditional round loaf, with distinctive slashes on top, is a rye bread with a pleasant orange note. It's great eaten right out of the oven or toasted the next day.

Swedish Limpa Bread

Swedish Limpa Bread

difficulty

Easy

Yield

1 round loaf

Prep Time

1:00

Bake Time

30 minutes

Rise Time

30 minutes

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  • difficulty

    Easy

  • Yield

    1 round loaf

  • Prep Time

    1:00

  • Bake Time

    30 minutes

  • Rise Time

    30 minutes

Ingredients

  • 2-3/4 to 3 cups all-purpose flour, divided
  • 1 cup rye flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1 teaspoon freshly grated orange peel
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon butter
  • 1-1/3 cups very warm water (120° to 130°F)

Directions

  1. Mix 1-1/2 cups all-purpose flour, rye flour, sugar, salt, caraway seed, orange peel and undissolved yeast in a large bowl. Heat butter and water until very warm; add to dry mixture. Mix in enough remaining all-purpose flour to make a soft dough.
  2. On a floured surface, knead 8 to 10 minutes. Let dough rest 10 minutes. Shape into a ball. Set on greased baking sheet. Cover; let rise in a warm draft-free place until doubled in size, about 30 to 40 minutes. Slash top in crosshatch pattern, making cuts about 5/8 to 3/4-inch deep.
  3. Preheat oven to 400°F. Bake for 30 minutes or until done. Remove from sheet; cool on wire rack.
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Swedish Limpa Bread

  • Difficulty: Easy
  • Yield: 1 round loaf
  • Prep Time: 1:00
  • Bake Time: 30 minutes
  • Rise Time: 30 minutes

Ingredients

  • 2-3/4 to 3 cups all-purpose flour divided
  • 1 cup rye flour
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1 teaspoon freshly grated orange peel
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon butter
  • 1-1/3 cups very warm water (120° to 130°F)

Directions

  • Mix 1-1/2 cups all-purpose flour, rye flour, sugar, salt, caraway seed, orange peel and undissolved yeast in a large bowl. Heat butter and water until very warm; add to dry mixture. Mix in enough remaining all-purpose flour to make a soft dough.
  • On a floured surface, knead 8 to 10 minutes. Let dough rest 10 minutes. Shape into a ball. Set on greased baking sheet. Cover; let rise in a warm draft-free place until doubled in size, about 30 to 40 minutes. Slash top in crosshatch pattern, making cuts about 5/8 to 3/4-inch deep.
  • Preheat oven to 400°F. Bake for 30 minutes or until done. Remove from sheet; cool on wire rack.