Limpa Bread

Limpa Bread

6
MARBALET 45

"This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute rye flour for the whole wheat flour, however, it will affect the taste. I prefer whole wheat. Also, gluten, a very important ingredient in this recipe, may be found in most gourmet food stores or health food stores. Barley malt can be substituted for molasses. Enjoy!"

Ingredients

{{adjustedServings}} servings 128 cals
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Nutrition

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  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. 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.)
  2. 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.
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Reviews

6
  1. 7 Ratings

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This was just plain weird. I am Swedish and we have Limpa bread every Christmas. I decided to try making my own this year and did this recipe first. I thought the addition of cumin was strange f...

My grandmother use to bake this bread for Christmas...it was GREAT!!!

I've tried other recipes here and this is the best of the best. Makes for a very yummy whole grain type bread with everything you need for nutrition not to mention a great taste. Takes a little ...