Andersonville Swedish Limpa Bread
A slightly sweet rye bread flavored with orange zest, caraway, and molasses, tied to Chicago's historically Swedish Andersonville neighborhood.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Baking sheet
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3
- carbs
- 42
- protein
- 5
- calories
- 210
Instructions
- 1
Stir the yeast and brown sugar into warm water. Let it sit until it gets foamy.
- 2
Stir in the molasses, oil, orange zest, and caraway seeds.
- 3
Gradually mix in the rye flour and all-purpose flour. Stir until a soft dough forms.
- 4
Knead the dough for about 8 minutes. Stop when it becomes smooth and stretchy.
- 5
Place the dough in an oiled bowl. Let it rise for about 1 hour until doubled.
- 6
Shape the dough into a round loaf on a sheet pan. Let it rise again for 30 minutes.
- 7
Bake at 375°F for 30-35 minutes. It should look deep golden and sound hollow when tapped.
- 8
Let the bread cool completely on a wire rack before slicing.
Chef's tips
Rye dough is stickier than wheat dough, so avoid adding too much extra flour. Fresh orange zest gives much better flavor than dried.
Storage
Store wrapped at room temperature for up to 4 days.
Reheating
Toast slices lightly to refresh.
Common mistakes to avoid
- •Adding too much flour, which makes the loaf heavy and dense
- •Skipping the second rise before baking
Serving suggestions
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