Gramma Lund's Limpa Bread

Name: Gramma Lund's Limpa Bread
Prep time: 15 min
Ingredients: 2 pkgs yeast; 1-1/2 C warm water (100-110^F); 1/4 C dark molasses (TIP: I prefer Baking Molasses, but use what you can get as long as it isn't too 'bitter'); 1/3 C granulated sugar; 1 T fine sea salt; 2 T lard (lard is best, but you can substitute sweet butter); 1 T whole anise seeds; 1 T fresh grated orange zest; 2-1/2 C medium (Bohemian) rye flour (avoid light rye and dark rye flours); 2-1/2 C white flour + 1/2 white flour (for the board & kneading - just add a little at a time to keep the dough from sticking)

Gramma Lund's Limpa Bread was pinched from <a href="https://cookeatshare.com/recipes/gramma-lund-s-limpa-bread-535667" target="_blank" rel="noopener">cookeatshare.com.</a>

"My paternal grandfather emigrated to the US in 1912 bringing with him his mother's family recipe for the incredibly delicious - almost cake-like - limpa of the southern Swedish countryside. I looked at every recipe for Swedish Limpa Bread on the C-E-S site. None of them are family recipes, although there is a rye bread recipe, it's not Limpa. I remember making this bread every winter before Christmas, working with my dad and sister in the kitchen, where we turned out uncounted loaves to take to all our neighbors. I have eaten in many Swedish-themed restaurants over the years. I have never tasted a better bread than that made from this true family recipe. I want to share this with you because it is one of the most unique, tasty and enjoyable breads in the world. I would urge you to try not to eat it all before you can share it with someone you love. And, believe it or not - this is a fabulous sandwich bread - cheeses, mortadella and other 'light' deli meats are excellent on Limpa - plain or toasted. Fresh out of the oven, with plenty of warmed sweet butter, it is one of life's great and satisfying pleasures. The recipe makes 2 nice loaves. I hope you enjoy it as much as I have for my whole life! TIP: BE SURE to warm with hot tap water any bowl you will be moving the yeasted dough into - just dump & wipe the bowl before you add the dough to it. And NO drafts on the rising dough - cover the bowl with a clean towel during the risings...."

INGREDIENTS

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2 pkgs yeast

•

1-1/2 C warm water (100-110^F)

•

1/4 C dark molasses (TIP: I prefer Baking Molasses, but use what you can get as long as it isn't too 'bitter')

•

1/3 C granulated sugar

•

1 T fine sea salt

•

2 T lard (lard is best, but you can substitute sweet butter)

•

1 T whole anise seeds

•

1 T fresh grated orange zest

•

2-1/2 C medium (Bohemian) rye flour (avoid light rye and dark rye flours)

•

2-1/2 C white flour + 1/2 white flour (for the board & kneading - just add a little at a time to keep the dough from sticking)

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