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Swedish Limpa Bread

A traditional Christmas bread.


  • 2 packages active dry yeast
  • 1 1/2 cups warm water (105 to 115 degrees F)
  • 1/2 cup molasses
  • 1/3 cup granulated sugar
  • 2 teaspoons salt
  • 1 tablespoon shortening
  • 1 1/2 teaspoons aniseed
  • 2 tablespoons grated orange peel
  • 2 1/2 cups medium rye flour
  • 2 1/2 cups all-purpose flour
  • Cornmeal


  1. Dissolve yeast in warm water in mixing bowl. Stir in molasses, sugar, salt, shortening, aniseed, orange peel and rye flour. Beat until smooth.
  2. Stir in enough all-purpose flour to make dough easy to handle (dough will be sticky).
  3. Turn dough onto slightly floured surface. Cover; let rest 10 to 15 minutes.
  4. Knead until smooth and elastic, about 5 minutes.
  5. Place in greased bowl; turn greased side up.
  6. Cover, let rise in warm place until double, about 1 hour. Dough is ready if an indentation remains when touched.
  7. Punch down dough; round up and let rise until double, about 40 minutes.
  8. Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Let rise 1 hour.
  9. Heat oven to 375 degrees F.
  10. Bake until loaves sound hollow when tapped, 30 to 35 minutes.
  11. Remove from baking sheet; cool on wire racks.

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