Swedish Limpa (4) Collection
swedish limpa 
swedish limpa bread 
swedish limpa rye bread 
found these in response to request, haven't tried any of them, limpa is 
sweet for my taste. 
swedish limpa 
1-1/2 cup  milk, whole or skim
2 Tbsp  canola oil
2 Tbsp  unsulphured molasses
2 cup  unbleached all-purpose flour
1 cup  rye flour
2 Tbsp  dark brown sugar
1 Tbsp  cocoa
1 Tbsp  grated orange rind
1 tsp  aniseed, lightly crushed
1/2 tsp  caraway seeds
1/4 to 1 tsp  salt to taste
1-1/2 tsp  active dry yeast
pour milk into the baking pan of your bread machine and measure in first 
the oil, then molasses (unless the instructions for your machine specify 
that the yeast is to be put in the bottom of the pan, followed by the 
other dry and then the liquid ingredients.) add all-purpose and rye 
flours, brown sugar, cocoa, orange rind, aniseed, caraway seeds, and salt. 
distribute yeast as directed for your machine. bake on a quick cycle 
swedish limpa bread 
1-1/3 cup  boiling water
1 tsp  fennel seed
1 tsp  cumin seeds
1 tsp  caraway seed
1/4 cup  cracked wheat
2-1/4 Tbsp  butter
2-1/4 Tbsp  molasses
1 Tbsp  orange zest
1/4 tsp  baking soda
1-1/2 cup  rye flour
1-1/2 cup  bread flour
2 tsp  active dry yeast
2 tsp  gluten flour
3 Tbsp  powdered buttermilk
combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or 
margarine, molasses or barley malt, and orange zest in 1 1/3 cup of 
boiling water. soak for 1 hour. (this pre-soaks the cracked wheat and 
pre-releases the other flavors.) add seed mixture along with baking soda, 
whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and 
buttermilk powder into the pan of a bread machine in the order suggested 
by the manufacturer. select the cycle for white bread and the light crust 
setting. start. makes 15 servings 
* exported from mastercook mac * 
swedish limpa rye bread 
recipe by : "bread machine magic" by linda rehberg, lois conway 
serving size : 1 preparation time :0:00 
categories : ethnic breads 
bread machine bread mailing list 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1-1/2 lb.  loaf: -- (1 lb loaf:)
1-1/8 cup  water -- (3/4 - 7/8 cup )
  to 1 1/4 cup
2-1/2 cup  bread flour -- (1 1/3 cup )
1 cup  rye flour -- (2/3 cup )
1 tsp  salt -- (1/2 tbsp)
1 Tbsp  oil -- (2 tsp)
1 Tbsp  honey -- (2 tsp)
1 tsp  caraway seed -- (1/2 tsp)
1/2 tsp  fennel seeds -- (1/4 tsp)
1-1/2   oranges -- (1 orange)
  grated rind
2 tsp  active dry yeast -- (1 1/2 tsp)
the fennel seeds add an unusual licorice flavor to this bread. thinly 
sliced it's good enough for any smorgasbord. place all ingredients in 
bread pan and press "start". after the baking cycle ends, remove bread 
from pan, place on cake rack, and allow to cool 1 hour before slicing. 
crust: regular menu selection: bake 
>from: "bread machine magic" by linda rehberg, lois conway 
- - - - - - - - - - - - - - - - - - 
  per serving: 1895 calories; 23g fat (10% calories from fat); 57g protein;
  380g carbohydrate; 0mg cholesterol; 2160mg sodium
---------- recipe via meal-master (tm) v8.02 
title: limpa 
categories: breads, swedish 
yield: 2 loaves 
1 peck  yeast, dry
1 tsp  sugar, granulated
1/2 cup  ;water, warm (100 f.)
2 cup  beer; heated to lukewarm
1/2 cup  honey; to 1/2 cup
2 Tbsp  butter; melted
2 tsp  salt
1 tsp  cardamom, ground (opt)
1 Tbsp  caraway seeds; crushed, or
3/4 tsp  aniseed; crushed
2 Tbsp  orange peel, fresh or
  candied chopped
2-1/2 cup  flour, rye
3 cup  flour, unbleached
dissolve the yeast and sugar in the water in a large bowl and proof for 
five minutes. combine the beer, the honey (adjust for how sweet you like 
your bread) butter, and salt, and stir well. add to the yeast mixture. 
add the spices and orange peel. mix the flours, then add three cups of 
this mixture to the liquid and beat briskly. cover with a tea towel, and 
let rise in a warm, dark place for about an hour. stir down and add enough 
of the remaining flour to make a pretty stiff but still sticky dough. turn 
out on a very well-floured board, and work the dough until it is smooth 
and elastic. add more flour to the board as needed. while the dough will 
not lose its tackiness completely it will smooth out a lot. shape it into 
a ball, oil the surface, and place in an oiled bowl. cover with the tea 
towel again and let rise a second time, about one hour. punch down, shape 
into two balls, and put on a greased baking sheet sprinkled with cornmeal. 
brush with melted butter, cover loosely with waxed paper, and refrigerate 
for three hours. remove from the fridge and let sit on the counter, 
uncovered, for ten to fifteen minutes. bake in a 375 f. oven until the 
bread sounds hollow when tapped on the bottom; about 40 to 45 minutes. 
cool before slicing. 
adapted from *beard on 
(ID: 8663) Mirror: rec.food.recipes: Wed, Feb 25, 2004

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