Sanpete Valley Swedish Limpa Bread
A lightly sweet rye bread flavored with orange zest, molasses, and fennel or caraway seed. Scandinavian settlers in Sanpete Valley kept this bread as a household staple.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Stand mixer or large bowl
- •Loaf pans
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 3
- carbs
- 37
- protein
- 5
- calories
- 190
Instructions
- 1
Mix the yeast, warm water, and a pinch of sugar. Let it sit for 10 minutes until foamy.
- 2
Stir in the molasses, oil, orange zest, and fennel seed.
- 3
Add the rye flour, salt, and enough all-purpose flour to make a soft, slightly sticky dough.
- 4
Knead the dough for 8-10 minutes until it is smooth and stretchy.
- 5
Cover the bowl. Let the dough rise for 1 hour until it doubles in size.
- 6
Punch down the dough and divide it into 2 loaves. Shape them and place into loaf pans.
- 7
Cover the pans and let the dough rise for 45 minutes more.
- 8
Bake at 350°F for 30-35 minutes. It is ready when deep golden and hollow-sounding when tapped.
- 9
Cool the loaves completely on a wire rack before slicing.
Chef's tips
Grate the orange zest directly over the bowl so the fragrant oils drop right into the dough.
Storage
Store wrapped at room temperature up to 4 days or freeze up to 2 months.
Reheating
Warm sliced bread briefly in a toaster or low oven.
Common mistakes to avoid
- •Adding too much rye flour, which makes the bread heavy and dense
- •Skipping the second rise, which prevents the bread from getting a light texture
Serving suggestions
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