Ingredients
- 2/3 cup molasses
- 2 1/2 cups water
- 2/3 cup firmly packed brown sugar
- 1 tablespoon ground fennel
- 2 teaspoons salt
- 1/4 cup shortening
- 1 (2-ounce) cake compressed yeast
- 1/2 cup lukewarm water
- 4 cups sifted medium rye flour
- 5 cups sifted all-purpose flour, plus 1/2 cup
- Melted butter
Directions
In a saucepan, mix together molasses, water, brown sugar, fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm.
Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours.
In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours.
Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours.
Preheat oven to 350 degrees F.
Bake for 45 to 55 minutes. Remove and brush tops with melted butter.
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By bsailing
on January 26, 2013
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What a disappointment! After spending all day making this bread (the inactive prep time is 14 hours, not minutes as stated, it tasted nothing like the Limpa I remember so fondly from my time living in Sweden. It's much darker, both in color and flavor, and has none of the warm, sweet, comforting flavor I was so looking forward to. I guess I'll keep looking for the right recipe.
By envirolawman_12...
on April 27, 2012
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This limpa is great! My mother grew up eating limpa in her Swedish community, and she confirms that this is indeed the real thing. Also, we've gotten great results every time by following the recipe exactly as written. It never lasts long once it comes out of the oven. Thank you very much Bobby for providing this recipe.
By pfw170_13138210
Chesterfield, 86
on August 09, 2011
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I had looked for this recipe ever since the Viking Bakery burned down in Connecticut, we all would wait at the shore for "Limpa man" to deliver. As soon as this semester is over I am making this, my whole family is waiting, from my mom(who is 86..to my sister in SC who is 54....now if we can just get milk delivered again to go with this bread from the viking gods!
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