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Receta Gramma Lund's Limpa Bread
by Amos Miller

Gramma Lund's Limpa Bread

My paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's not Limpa.

I remember making this bread every winter before Christmas, working with my dad and sister in the kitchen, where we turned out uncounted loaves to take to all our neighbors.

I have eaten in many Swedish-themed restaurants over the years. I have never tasted a better bread than that made from this true family recipe. I want to share this with you because it is one of the most unique, tasty and enjoyable breads in the world. I would urge you to try not to eat it all before you can share it with someone you love.

And, believe it or not - this is a fabulous sandwich bread - cheeses, mortadella and other 'light' deli meats are excellent on Limpa - plain or toasted.

Fresh out of the oven, with plenty of warmed sweet butter, it is one of life's great and satisfying pleasures. The recipe makes 2 nice loaves. I hope you enjoy it as much as I have for my whole life!
TIP: BE SURE to warm with hot tap water any bowl you will be moving the yeasted dough into - just dump & wipe the bowl before you add the dough to it. And NO drafts on the rising dough - cover the bowl with a clean towel during the risings.

Calificación: 4.9/5
Avg. 4.9/5 7 votos
Tiempo de Prep: Suecia Swedish
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 2 pkgs yeast
  • 1-1/2 C warm water (100-110^F)
  • 1/4 C dark molasses (TIP: I prefer Baking Molasses, but use what you can get as long as it isn't too 'bitter')
  • 1/3 C granulated sugar
  • 1 T fine sea salt
  • 2 T lard (lard is best, but you can substitute sweet butter)
  • 1 T whole anise seeds
  • 1 T fresh grated orange zest
  • 2-1/2 C medium (Bohemian) rye flour (avoid light rye and dark rye flours)
  • 2-1/2 C white flour + 1/2 white flour (for the board & kneading - just add a little at a time to keep the dough from sticking)

Direcciones

  1. Warm a mixing bowl, add the warm water and dissolve the yeast with the molasses, sugar, salt, orange zest, anise seeds and shortening mixed in.
  2. [TIP: at this time I'll interject that I like to sift the medium rye & white flours together, first into one bowl, then back to the original bowl
  3. Add the rye flour, mix until smooth.
  4. Add the white flour a little at a time until the dough is well kneaded and a bit sticky to the touch. Hand kneading will take about 5-8 minutes. [TIP: on your Kitchen-Aide, use the lowest speed for about 5 minutes, adding small amounts of the extra flour until the dough is nicely balled up, then kick the speed up a notch for about 3 minutes]
  5. Grease a large, warmed bowl.
  6. Place the dough into the bowl, then turn the greased side up.
  7. Cover with a towel and place the bowl in a warm place out of any draft. Let the covered dough rest and rise for about 60 minutes.
  8. When the dough has doubled in size, punch it down, round it, cover it and let it rise 40 minutes more.
  9. Punch the dough down again and divide the dough into 2 pieces.
  10. Shape each piece into a round, slightly flat loaf.
  11. Place the two loaves on opposite ends of a greased baking sheet.
  12. Cover the baking seet with the towel and let the loaves rise a third time, this time for 60 minutes.
  13. Bake 30-35 minutes at 375 degrees in a preheated oven.