Swedish limpa from The Great Scandinavian Baking Book by Beatrice Ojakangas

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on February 13, 2022

    A fabulous bread.

  • anya_sf on December 23, 2021

    The initial rise was overnight in a very cool spot (basement), which may have been too cool as the dough didn't rise a whole lot, but I proceeded anyway. The second rise took 2 hours, and even so should probably have risen more in the pans as there was a lot of oven spring. The bread had a fine crumb and turned out a little dry (took an extra 5 min to bake), but the flavor was delicious, especially toasted with butter. I didn't glaze the loaves.

  • hillsboroks on November 05, 2021

    This bread is one of the best breads I have ever made. After lunch one day I mixed everything by hand as directed and left it on the counter to rise intending to bake it in the evening. But my kitchen must have been cooler than I thought and it wasn't ready after dinner so I popped the bowl of dough into the refrigerator overnight and by morning it was perfect. I had only been able to stir 8 cups of bread flour into the dough so it was quite sticky when it was time to knead it. I used my stand mixer with the dough hook to knead it. After 10 minutes of kneading with a dough hook it was perfect and took very little flour when I dumped it out to divide and shape. Like MissKoo I ended up with two 8" and two 9" pans of bread to bake. Because if the two sizes I put the two smaller pans in one oven and the other two in a second oven. The smaller loaves baked faster. I brushed all of them with melted butter while warm.

  • MissKoo on June 14, 2020

    This is my go-to recipe for Swedish limpa bread. Make year round and for smorgasbord. I bake my loaves in 2 8-inch and 2 9-inch cake pans (4 loaves total) and have found that the baking time needs to be extended to as much as 50-55 minutes to ensure the bread is fully baked. Also, I brush the hot loaves with melted butter rather than the warm molasses or dark corn syrup. When I used molasses it remained unpleasantly sticky. Freezes well, and terrific toasted and spread with butter. Sunset's old Cookbook of Breads also has a nice limpa recipe.

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