Swedish Limpa Bread
  • 2 cups orange juice
  • ½ cup butter
  • 1⅓ cups dark brown sugar (light brown sugar is fine if you are in a pinch)
  • ¼ cup dark molasses
  • 2½ teaspoons caraway seeds
  • 2 teaspoons anise seed or 4 pods star star anise (I looked EVERYWHERE for anise seed but could not find it. I did a ton of research, and star anise is the best substitute for the anise in this recipe, so feel free to use star of anise in a pinch!)
  • 2 teaspoons salt
  • 2 cups cold water
  • 3 tablespoons yeast
  • 4 cups medium rye flour
  • 5-6 cups all-purpose flour
  1. Combine orange juice, butter, brown sugar, molasses, caraway seeds and anise seed/star anise in a medium saucepan. Bring to a boil over high heat and boil for 5 minutes.
  2. Remove from heat and let cool for 5-10 minutes, then add salt and water. If using star anise, remove pods. Otherwise the seeds remain in the mixture.
  3. When mixture reaches 105º-115º F (which is quite warm but not too hot to touch), add yeast.
  4. Pour into a large mixing bowl (I use my KitchenAid stand mixer) then add rye flour and all-purpose flour. The dough will be wet and sticky, this is a-okay!
  5. Knead well. If using a stand mixer, with the dough hook knead for about 6 minutes. Again, the dough will be sticky and I highly recommend using a stand mixer if possible.
  6. Cover bowl with a cloth and let rise until double in size.
  7. Divide dough into four equal parts. Shape each piece into a round ball, folding the dough under to make a smooth top. Place on floured board, cover with cloth, and let rise one more time until double in size.
  8. Score the tops of the loaves with a sharp knife. Transfer to a preheated 350ºF oven and cook on a baking stone. Bake for about 30 minutes, until browned and internal temperature reaches 190ºF.
  9. As with most breads, let cool before cutting. Although we always break the rules and cut into just one hot loaf because it is irresistible!
Recipe by This Week for Dinner at https://thisweekfordinner.com/swedish-limpa-bread-recipe/