Added on April 21, 2014 Sara Swanson

Recipe: Limpa...Swedish Holiday Bread

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The one traditional food I contributed to Easter dinner this year, as I do many Easters, is limpa, a Swedish sweet rye bread usually prepared for holidays. This recipe comes down through my husband’s family. My husband’s grandfather was the son of Swedish immigrants who ran a bakery in Crystal Falls in the U.P. Although it would make perfect sense for that to be the origin of this recipe, it was actually his non-Swedish wife who got this recipe out of Better Homes and Gardens. This is my adaptation of her recipe which remains true to the ingredients but significantly alters her method.

NOTE: Every version of every limpa recipe I’ve ever found includes orange zest and most include anise seed and/or other spices. This recipe does not. We haven’t determined if the original recipe didn’t or if my husband’s grandmother changed it to please her family’s palate. In any case, this is the way it’s been made in my husband’s family for decades...

Limpa

1. mix together with large spoon in large mixing bowl

2 & 1/2 tsp bread machine or instant yeast (a packet of active dry works too)

6 cups all-purpose flour

1/3 cup vegetable oil (originally it called for melted shortening, I usually use canola oil)

3/4 cup dark molasses (feel free to use blackstrap but it is much stronger flavored and less sweet)

2 & 1/2 cups warm water

It should be the consistence of thick, sticky batter.

2. cover and let rise until doubled in size

3. Add

2 tsp salt

2 cups rye flour (light rye flour results in milder bread, dark rye results in stronger flavored bread)

Stir with a spoon as you add salt and flour until it becomes so thick you have to knead in ingredients. If it is still sticky and not bread dough consistency add extra flour.

4. Divide dough and form 3 round loaves. Place loaves on greased cookie sheets and let rise until doubled.