How To Make Limpa Bread
Limpa bread is sweetened rye bread with Swedish origins. This recipe uses a mix of herbs- fennel, caraway, and cumin- to create a complex flavor profile.
Serves:
Ingredients
- 1⅓cupsboiling water
- 1tspfennel seed
- 1tspcumin seeds
- 1tspcaraway seed
- ¼cupcracked wheat
- 2¼tbspbutter
- 2¼tbspmolasses
- 1tbsporange zest
- ¼tspbaking soda
- 1½cupsrye flour
- 1½cupsbread flour
- 2tspactive dry yeast
- 2tspgluten flour
- 3tbsppowdered buttermilk
Instructions
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Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1⅓ cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
-
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.
Nutrition
- Calories: 128.62kcal
- Fat: 2.35g
- Saturated Fat: 1.21g
- Trans Fat: 0.07g
- Monounsaturated Fat: 0.58g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 23.49g
- Fiber: 2.20g
- Sugar: 3.17g
- Protein: 3.84g
- Cholesterol: 5.48mg
- Sodium: 31.14mg
- Calcium: 32.99mg
- Potassium: 143.39mg
- Iron: 1.27mg
- Vitamin A: 15.41µg
- Vitamin C: 0.69mg
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