On Sat, 24 Nov 2018 21:03:49 -0500, jmcquown >
wrote:

>On 11/24/2018 8:23 PM, Julie Bove wrote:
>> My friend mentioned that she could readily buy Swedish Rye bread in any
>> grocery store as a kid through a young adult. I have seen it online but
>> it's super expensive. And I've seem recipes but there are so many
>> variations. She said what she used to buy didn't have any orange or
>> orange peel in it.
>>
>> Does anyone know what kind of bread this might have been? She's 74, if
>> that helps. I know I could make it. But she doesn't make bread so hasn't
>> a clue what might have been in it. It wasn't a crisp bread but a loaf.
>> But she can't even describe the shape of the loaf.
>
>There are many recipes for Swedish rye bread but I've not found any that
>require orange or orange peels. Is that something you just dreamed up?
>
>Jill

It is limpa bread, which is a Swedish rye.

I have a old recipe buried somewhere, but this is similar and will
give an idea of what's in it.

https://www.tasteofhome.com/recipes/...h-limpa-bread/

Ingredients
1/2 cup packed light brown sugar
1/4 cup dark molasses
1/4 cup butter, cubed
2 tablespoons grated orange zest
1-1/2 teaspoons salt
1 teaspoon aniseed, lightly crushed
1 cup boiling water
1 cup cold water
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4-1/2 cups all-purpose flour
3 to 4 cups rye flour
2 tablespoons cornmeal
2 tablespoons butter, melted

Directions
1. In a large bowl, combine brown sugar, molasses, butter, orange
zest, salt, aniseed and boiling water; stir until brown sugar is
dissolved and butter is melted. Stir in cold water; let stand until
mixture cools to 110° to 115°.

2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in
molasses mixture; mix well. Add

3. all-purpose flour and 1 cup rye flour. Beat on medium speed 3
minutes. Stir in enough remaining rye flour to form a stiff dough.

4. Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.

5. Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into two oval loaves. Grease two baking sheets and
sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover
and let rise until doubled, about 30 minutes.

6. Preheat oven to 350° . With a sharp knife, make four shallow
slashes across top of each loaf. Bake 30-35 minutes or until golden
brown. Remove to wire racks; brush with butter.