This rye bread is typical of Sweden. Make sure you use fresh seeds for this bread. Rye flour can be used in place of whole wheat flour, but the flavor will change. I like whole wheat better. Additionally, you can find gluten, a crucial component of this recipe, in most specialty or health food stores. Molasses can be changed out for barley malt. Enjoy!
| Servings: | 15 |
| Yield: | 1 9×5 inch loaf |
Ingredients
- 1 ⅓ cups boiling water
- 1 teaspoon fennel seed
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seed
- ¼ cup cracked wheat
- 2 ¼ tablespoons butter
- 2 ¼ tablespoons molasses
- 1 tablespoon orange zest
- ¼ teaspoon baking soda
- 1 ½ cups rye flour
- 1 ½ cups bread flour
- 2 teaspoons active dry yeast
- 2 teaspoons gluten flour
- 3 tablespoons powdered buttermilk
Instructions
- 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.)
- 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 Facts
| Calories | 78 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
besides the cumin which being Swedish one would never use Anise as all the others is the spice of choice. Use Rye flour if you can get it makes all the difference.
I also am Swedish, I elimated the cracked wheat and used whole wheat bread flour instead of the rye since Rye flour is impossible to get where I live. And I don’t know where the “cumin” came in there but I basically followed the recipe but used the following seeds: Fennel, carraway, and Anise. My bread came out wonderful!!!!
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 from the get-go and I was right. Cumin is NOT a scandinavian spice. If you want authentic Limpa, leave out the cumin and add anise instead. I found a better recipe that used brown sugar, molassas, caraway, anise, fennel and orange juice. That one came out perfect.
I used coarsely chopped rye berries instead of the cracked wheat, and cooked the bread in a greased pie pan at 350 for 45 minutes. Wonderful flavor bread! Thanks for the recipe!
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 time, but its worth it.Made it with as is ingredients, I like the whole wheat instead of rye.
My grandmother use to bake this bread for Christmas…it was GREAT!!!